Description
A simple and delicious one-pan meal featuring juicy roasted chicken thighs and crispy Brussels sprouts, seasoned with garlic and herbs for a flavorful dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 pound Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine Brussels sprouts, 2 tablespoons olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper. Toss to coat evenly.
Place the chicken thighs on a large rimmed baking sheet. Drizzle the remaining 1 tablespoon olive oil over the chicken and rub to coat evenly.
Sprinkle smoked paprika evenly over the chicken thighs.
Arrange the seasoned Brussels sprouts around the chicken thighs on the baking sheet.
Scatter the minced garlic over the Brussels sprouts and chicken.
Place lemon wedges on the baking sheet around the chicken and Brussels sprouts.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized.
Remove from oven and let rest for 5 minutes before serving.
Serve the chicken thighs with roasted Brussels sprouts and lemon wedges for squeezing over the top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes