Roasted Chicken Thighs With Brussels Sprouts Recipe

Name: Roasted Chicken Thighs With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 tablespoon minced garlic; 2 teaspoons chopped fresh thyme, divided; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 4 (6-ounce) bone-in chicken thighs; 1 lemon, cut into wedges; 1/4 cup dry white wine; 2 teaspoons butter; 1/4 cup thinly sliced onion; 1 pound Brussels sprouts, halved; 1/3 cup fat-free, lower-sodium chicken broth

Servings: persons

1 tablespoon olive oil, divided
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) bone-in chicken thighs
1 lemon, cut into wedges
1/4 cup dry white wine
2 teaspoons butter
1/4 cup thinly sliced onion
1 pound Brussels sprouts, halved
1/3 cup fat-free, lower-sodium chicken broth

1
Preheat oven to 425u00b0.
2
Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425u00b0 for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
3
Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; saute 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.
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283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 tablespoon minced garlic, 2 teaspoons chopped fresh thyme, divided, 1/2 teaspoon kosher salt, divided, and more.

Yes, Roasted Chicken Thighs With Brussels Sprouts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken Thighs With Brussels Sprouts

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