Crispy Chicken Thighs With Roasted Brussels Sprouts and Red Onio |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found this recipe in Woman's Day. 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:
1. 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.
2. 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.
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.
4. Serve with the vegetables.
|
|