Crispy Chicken Thighs With Roasted Brussels Sprouts And Red Onions Recipes

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Steps:

• Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
• Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
• Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
• Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

CRISPY CHICKEN THIGHS WITH ROASTED BRUSSELS SPROUTS AND RED ONIONS

Steps:

• Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.
• Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and 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.

CRISPY CHICKEN THIGHS WITH ROASTED BRUSSELS SPROUTS AND RED ONIO

Steps:

• 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.

CRISPY CHICKEN THIGHS WITH ROASTED BRUSSELS SPROUTS RECIPE - (4.7/5)

Steps:

• 1.Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes. 2.Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook, skin-side down, until the skin is crisp, 7 to 8 minutes. 3.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.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an oven to 450 degrees F (230 degrees C).
• Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
• Arrange lemon slices in a single layer on the bottom of the baking dish.
• Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
• Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
• Place bacon on top of the Brussels sprouts.
• Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
• Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
• Coat chicken breast halves thoroughly in the remaining lemon mixture.
• Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
• Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS

Steps:

• Preheat your oven to 425 degrees.
• Wash, prep, de-stem and halve all of your Brussels sprouts.
• Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
• Wash your chicken legs and pat them dry.
• Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
• Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
• Once your oil is heated up, add your chicken legs to the pan face down.
• Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
• Once the first side is crispy, flip your chicken legs over and crisp up the other side.
• When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
• Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
• Garnish with some freshly grated Pecornio or Parmesan cheese and serve.