Crispy Chicken Thighs With Roasted Brussels Sprouts and Red Onio
"I found this recipe in Woman's Day."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb small Brussels sprout, halved (quartered if large)
- 1 large red onion, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon salt, divided
- 3⁄4 teaspoon pepper, divided
- 8 small chicken thighs
- 8 garlic cloves, smashed
- 2 sprigs fresh rosemary, broken into small pieces
directions
- Heat oven to 425°F 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.
- 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.
- 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.
- Serve with the vegetables.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
