Roasted Chicken Thighs and Brussels Sprouts
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.
Recipe by Weekend Table at https://weekendtable.com/2013/12/08/braised-chicken-thighs-brussels-sprouts/