Crispy Chicken Thighs With Roasted Brussels Sprouts Recipe 475 Recipes

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Sheet Pan Roasted Chicken Thighs with Brussels Sprouts image

An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

Provided by Jewelzee

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

4 (5 ounce) skin-on, bone-in chicken thighs
1 pound Brussels sprouts, halved
½ cup dry white wine
1 (3.5 ounce) link Italian sausage, sliced
3 large shallots, sliced
1 medium lemon, thinly sliced
4 cloves garlic, sliced
2 tablespoons olive oil, or as needed
1 teaspoon chopped fresh rosemary, or to taste
1 teaspoon fennel seeds, or to taste
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon chopped fresh sage, or to taste
sea salt and freshly ground black pepper to taste
nonstick cooking spray

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.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.2 g, Cholesterol 97 mg, Fat 26.2 g, Fiber 6.1 g, Protein 32.3 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 4.4 g

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

Crispy Chicken Thighs with Roasted Brussels Sprouts Recipe - (4.7/5) image

Provided by Tufgrlz

Number Of Ingredients 7

Ingredients

1 lb small Brussels sprouts, halved (quartered, if large)
1 large red onion, cut into 1/2-in. wedges
3 Tbsp olive oil
Kosher salt and pepper
8 small chicken thighs (2 lb total)
8 cloves garlic, smashed
2 sprigs fresh rosemary, broken into small pieces

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.

CRISPY CHICKEN THIGHS WITH ROASTED BRUSSELS SPROUTS AND RED ONIO

Crispy Chicken Thighs With Roasted Brussels Sprouts and Red Onio image

Make and share this Crispy Chicken Thighs With Roasted Brussels Sprouts and Red Onio recipe from Food.com.

Provided by Chris Reynolds

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 552.1, Fat 39.4, SaturatedFat 9.6, Cholesterol 157.9, Sodium 750.9, Carbohydrate 13.8, Fiber 3.8, Sugar 3.6, Protein 36.2

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