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Roasted Chicken Thighs with Brussels Sprouts Garnish

Roasted Chicken Thighs with Brussels Sprouts Garnish

Roasted Chicken Thighs with Brussels Sprouts Garnish
Roasted Chicken Thighs with Brussels Sprouts Garnish
Roasted Chicken Thighs with Brussels Sprouts Garnish
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Roasted Chicken Thighs with Brussels Sprouts Garnish
Ingredients
  • 1 T. olive oil, divided
  • 1 T. minced garlic
  • 1 T. chopped fresh thyme, divided
  • 1 t. kosher salt, divided
  • 1 t. black pepper, divided
  • 4 (6-oz.) bone-in-chicken thighs
  • 1 lemon, cut into wedges
  • ¼ c. dry white wine
  • 1 T. butter
  • ½ c. thinly sliced red onion
  • 1 lb. Brussels sprout, halved
  • ⅓ c. chicken broth
Instructions
  1. Preheat oven 425.
  2. Combine 1 t. oil, garlic, ½ of thyme, ½ of salt and pepper.
  3. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat.
  4. Rub garlic mixture under loosened skin.
  5. Heat a large ovenproof skillet over medium heat.
  6. Add 1 t. oil and coat pan.
  7. Add thighs to pan, skin side down and cook 3-4 minutes.
  8. Turn thighs over.
  9. Top with lemon wedges.
  10. Place in oven and bake 18 minutes or until done.
  11. Remove chicken and lemon from pan. Discard lemon. Discard drippings but do not wipe out pan.
  12. Return pan to medium heat. Add wine and cook 2 minutes, scraping pan to loosen browned bits.
  13. Remove pan from heat, add butter and swirl until melts.
  14. Heat another large skillet over medium heat.
  15. Add remaining oil, swirl to coat.
  16. Add onion and saute 1 minute.
  17. Add remaining salt, pepper and Brussels sprouts. Cook 8 minutes until tender.
  18. Add broth. Cover and cook 2 minutes.
  19. Place each thigh on each of 4 plates.
  20. Serve with 1 c. of Brussels sprout and 2 T. of sauce. Sprinkle with remaining thyme.
 

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