Roasted Chicken Thighs with Lemon‑Brussels Sprouts
Nutritional Information
Oven‑roasted chicken thighs and caramelized Brussels sprouts — no added oils. The chicken skin and natural juices provide satisfying fat and flavor while keeping the recipe whole‑food and keto‑aligned.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 mediums chicken thighs (bone‑in, with skin)
- 2 cups Brussels sprouts (halved)
- 1 lemon lemon (zested and halved)
- 2 cloves garlic (smashed)
- 1 teaspoon fresh thyme leaves
Preheat oven to 425°F (220°C). Arrange chicken thighs skin‑side up on a roasting tray and surround with halved Brussels sprouts and smashed garlic.
Zest lemon over the pan and place lemon halves cut‑side down. Roast 30–35 minutes until chicken reaches 165°F and skin is crisp and sprouts are browned.
Rest chicken 5 minutes before serving. Squeeze roasted lemon over chicken and sprouts. Season with salt and pepper to taste.
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