Red Meat Allergy Friendly Whole30 Sheet Pan Chicken with Brussels Sprouts
Total time55 min
Prep time15 min
Cook time40 min
4.5(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels.
- 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub 2 tbsp of the olive oil all over the chicken thighs, then coat them evenly with the spice mixture on all sides.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!