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Ingredients
- 1 lemon, halved
- 6 bone-in, skin-on chicken thighs
- 3/4 lb. Brussels sprouts, halved
- 3 shallots, quartered
- 3 tbsp. olive oil
- 2 tsp. fresh thyme leaves
Preparation
Step 1
On baking sheet, place lemon, cut side down, and chicken, skin side up; season. In bowl, toss remaining ingredients; season. Scatter around chicken. Roast at 425° until chicken is cooked through, about 30 minutes. Transfer to serving platter; drizzle with drippings. Squeeze lemon over.