Tonight I served up this easy, cheap and quite delicious recipe for Roasted Chicken Thighs and Brussels Sprouts featured in a recent Cooking Light.

I love recipes like this one where I can brown the meat stove top and then just shove it in the oven and the work is essentially done.  The only thing I changed in the recipe was I substituted shallots for the onion.  Additionally, I would increase the cooking time by a few minutes because one of my larger thighs was ever so slightly undercooked (which is never what you want to have happen with chicken).  I’d up the cooking time to 20-22 minutes if you have a larger thigh.

I usually roast my brussels sprouts and haven’t actually sauteed them since I left Brooklyn.  Tonight I got back to the good ole days, and sauteed my sprouts, finishing them off with a little chicken broth steam.

Keep in mind that this is not a recipe that is going to wow guests and make them think you are a culinary genius.  It is, however, a recipe you can manage to get onto the table during this ever so hectic holiday season and avoid ordering chinese, pizza, you name it….again.

Now for my confession.  Please forgive me.  I’ve been a bad blogger.  Life feels overwhelming to me these days.  Work is occupying too many early mornings, late nights and weekends.  I find myself obsessive compulsively checking my iPhone for emails at all hours and routinely spending the hours of 2 to 5 am wide awake over-thinking and dwelling on all of the mistakes that I have made in life and in my career.  If I could give up being a lawyer and still pay my mortgage and feed my kids, I would, because this current gig ain’t making me so happy – at all.  Combine that with just the general duties of a mom and wife (which I seem to be doing a less than mediocre job at as of late) and the holidays, and you have a woman (me) who is up to her eyeballs in stress and anxiety.  I day dream about spa days, a night out with girl friends (do I still have those?) and long for those days when I could go to brunch for three hours on a Sunday enjoying some good gossip and a bloody mary or three.  Add onto this stress, a toddler who decided to fall head first onto the end of a bubble wand this week, which resulted in a very deep cut to his eye brow and prompted an emergency trip to the plastic surgeon and 15 lovely stitches.  It’s always fun to nearly pass out in a doctor’s office while watching your son’s head get stitched as he screams bloody murder and begs you to get him out of there.  SIGH.

But I digress.  Back to why I am such a bad blogger.  I know.  I know.  My posts have been getting further and further apart.  Candidly, I’ve even considered giving up on this whole blogging thing lately. But I will not.  Even if it means featuring a non-original recipe from Cooking Light on this cold Sunday night.  But you see this is where I am these days.  I need a relatively quick recipe that kids will eat (admittedly only a few bites each tonight), isn’t too complicated and is inexpensive because the creative juices simply aren’t flowing.  Let’s hope things change in the new year. They’ve got to!

Roasted Chicken Thighs and Brussels Sprouts
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme, divided
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 4 (6-ounce) bone-in chicken thighs
  • 1 lemon, cut into wedges
  • ¼ cup dry white wine
  • 2 teaspoons butter
  • ⅛ cup thinly sliced shallots
  • 1 pound Brussels sprouts, halved
  • ⅓ cup fat-free, lower-sodium chicken broth
  1. Preheat oven to 425°.
  2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, ¼ teaspoon salt, and ¼ 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 425° for 18-22 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; sauté 1 minute. Add remaining ¼ teaspoon salt, remaining ¼ 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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