Whole 30 Whole30 Sheet Pan Chicken with Brussels Sprouts
Sheet pan dinners are the weeknight hero you didn't know you needed, and this one delivers serious flavor with almost zero cleanup. Bone-in, skin-on chicken thighs get rubbed down with smoked paprika, garlic powder, onion powder, and dried thyme before roasting at a high 425°F — that's the move that gives you crackling, deep-golden skin every single time. The Brussels sprouts go cut-side down on the same pan, so they caramelize right alongside the chicken and pick up all those savory drippings. A squeeze of fresh lemon juice at the end brightens everything up and keeps the whole dish feeling light despite how satisfying it is. Sticking to a Whole30 reset doesn't mean sacrificing the kind of meal that actually makes you excited to sit down at the table — every ingredient here is clean, simple, and compliant without any substitutions or workarounds needed. Serves 4, which makes it just as practical for a family dinner as it is for meal-prepping lunches through the week.
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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.
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