Crispy Chicken Thighs With Roasted Brussels Sprouts And Red Onio

1. 1

   Heat oven to 425u00b0F On a large, rimmed baking sheet, toss the Brussels sprouts with the onion, 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.

2. 2

   Heat the remaining oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper and cook, skin side down, until the skin is crisp, 7 to 8 minutes.

3. 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.

4. 4

   Serve with the vegetables.

No nutritional information available.

No additional tips available.