This Low Carb Baked Chicken Thighs with Roasted Brussels Sprouts recipe makes dinner effortless and nutritious. The chicken is seasoned with a blend of savory spices and baked to juicy perfection alongside crispy roasted Brussels sprouts.
This low carb baked chicken with roasted Brussels sprouts is a healthy, no-fuss meal that fits into a low-carb or diabetic-friendly lifestyle. Perfect for weeknight dinners, meal prep, or when you need something hearty and satisfying with little effort.
You may also enjoy this delicious Crispy Chicken Thighs or this Baked Italian Chicken with Fennel recipe.
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Why you'll love this baked chicken thigh recipe?
- It's super easy to make and throw together on busy work nights
- Great for meal prep, store a chicken thigh with the Brussels sprouts in individual containers and have them ready for when you need them.
- It's a delicious low carb meal that keeps me satiated with little effort.
- High protein: if you need to reach your protein goals, this meal is perfect.
- One pan simplicity, everything cooks in a single sheet pan making for easy cleanup.
Step by step instructions
STEP 1: Preheat oven to 425°F (220°C). Mix all chicken spices in a bowl. Rub the mixture evenly over the chicken thighs.
STEP 2: Toss quartered Brussels sprouts with olive oil, salt, and pepper until well coated. If your Brussels sprouts are smaller simply trim and cut in half.
STEP 3: Place chicken and Brussels sprouts on a parchment-lined large baking sheet in a single layer. Bake for 20 minutes.
STEP 4: Flip chicken, toss Brussels sprouts, and bake for another 20 minutes or until chicken reaches 165°F (74°C).
Recipe Tips
- For extra crispy skin pat the chicken dry first before tossing with the spice blend.
- Don't overcrowd the pan as you want to give the chicken and Brussels sprouts room to get crispy without steaming.
Variations
- Veggie Swap: not a fan of Brussels sprouts, use broccoli florets, cauliflower or green beans, just be sure to cut everything to a similar size.
- Spice Blend: try swapping the Italian seasoning for taco seasoning, cajun spices or cumin for a bold twist.
- Boneless Chicken: use boneless chicken thighs if you prefer, just change the cooking time to 30 minutes instead of 40.
Storage
Let it cool and then store in an airtight container in the fridge up to 4 days.
Reheat
- Oven: Place on a baking sheet and reheat at 375°F (190°C) for about 10–15 minutes or until warmed through. This helps keep the skin crispy.
- Microwave: Reheat in 60-second intervals until hot, though the skin may lose its crispiness.
- Air Fryer (Optional): Reheat at 350°F (175°C) for about 5–7 minutes for a quick and crispy finish.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Absolutely. This recipe is great for meal prep. Store in an airtight container and reheat in the oven or air fryer to bring back that fresh-from-the-oven crisp.
For ultra-crispy skin, add ½ teaspoon of baking powder to the spice blend before rubbing it onto the chicken.
More low carb dinner recipes
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Baked Chicken Thighs with Roasted Brussels Sprouts
Equipment
Ingredients
For the Chicken Thighs
- 6 chicken thighs bone-in, skin-on or boneless, your choice
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Brussels Sprouts
- 3 cups Brussels sprouts trimmed and halved or quartered
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper
- Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over all sides of the chicken.6 chicken thighs
- In a large bowl, toss the quartered Brussels sprouts with olive oil, salt, and pepper until evenly coated.3 cups Brussels sprouts, 2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Place the seasoned chicken thighs on one side of a parchment lined large baking sheet. Spread the Brussels sprouts on the other side in a single layer.
- Bake in the preheated oven for 20 minutes.
- After 20 minutes, flip the chicken thighs and toss the Brussels sprouts to ensure even roasting.
- Return to the oven and bake for another 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the Brussels sprouts are golden and tender.
- Let the chicken rest for a few minutes before serving. Enjoy your flavorful, one-pan meal!
Notes
- For extra crispy skin pat the chicken dry first before tossing with the spice blend.
- Don't overcrowd the pan as you want to give the chicken and Brussels sprouts room to get crispy without steaming.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This recipe is one of my go-to weeknight dinners, flavor-packed, low-carb, and everything cooks on one pan with crispy chicken skin every time!