Skillet-Seared Chicken Thighs with Roasted Brussels Sprouts and Apples

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy chicken thighs seared to golden perfection paired with caramelized Brussels sprouts and sweet-tart apples for a balanced Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, Brussels sprouts, Granny Smith apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1 lb, trimmed and halved Brussels sprouts
• 1 large, cored and sliced into 1/2-inch wedges Granny Smith apple
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tbsp apple cider vinegar

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 1 large sliced Granny Smith apple with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Step 3: Add chicken thighs skin-side down and sear for 6 minutes until skin is crisp and deep golden. Flip and cook 3 minutes more.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves to the skillet around the chicken and sauté for 30 seconds until fragrant.
5. Step 5: Transfer skillet to the oven and roast chicken and vegetables together for 12 minutes until chicken reaches 165°F internal temperature.
6. Step 6: Remove skillet from oven, drizzle 1 tbsp apple cider vinegar over chicken and vegetables, and toss roasted Brussels sprouts and apples gently to coat. Serve hot.