Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts

Name: Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 4 fluid ounces whole milk; 3 fresh thyme sprigs; 2 chicken breasts, Bone-in Skin-On; 2/3 ounce butter (no substitution or chicken won't get crispy); 1 russet potato, large; 1 ounce parmesan cheese, Grated; 8 ounces Brussels sprouts; 2 fluid ounces white wine

Submitted by soveria

"Nice, homey, comfort food...bumped up a notch!"

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photo by soveria

Ready In:: 50mins
Ingredients:: 8
Serves:: 2

ingredients

4 fluid ounces whole milk
3 fresh thyme sprigs
2 chicken breasts, Bone-in Skin-On
²⁄₃ ounce butter (no substitution or chicken won't get crispy)
1 russet potato, large
1 ounce parmesan cheese, Grated
8 ounces Brussels sprouts
2 fluid ounces white wine

directions

Preheat oven to 425°F.
Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
Make potatoes: Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce), Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients.
Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.
Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
Make the Sauce: Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
Plate mashed potatoes first, and sprouts next to taters. Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!