Crispy Chicken Thighs with Roasted Brussels Sprouts

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb small Brussels sprouts, halved (quartered, if large)

  • 1

    large red onion, cut into 1/2-in. wedges

  • 3

    Tbsp olive oil

  • Kosher salt and pepper

  • 8

    small chicken thighs (2 lb total)

  • 8

    cloves garlic, smashed

  • 2

    sprigs fresh rosemary, broken into small pieces

Directions

1.Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes. 2.Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook, skin-side down, until the skin is crisp, 7 to 8 minutes. 3.Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Serve with the vegetables.

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