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Crispy Chicken Thighs with Roasted Brussels Sprouts


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Rate this recipe 4.7/5 (6 Votes)


  • 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



Step 1

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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