Roasted Chicken and Brussels Sprout Skillet

Crisp-skinned chicken thighs roast with caramelized Brussels sprouts and a balsamic-honey glaze for an easy one-pan dinner.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 4 pieces chicken thighs
• 1.5 lbs brussels sprouts
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Cooking instructions

1. Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. — 400°F
2. Trim the ends of the Brussels sprouts and slice them in half. Peel and mince the garlic. — 400°F
3. In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, half the garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. — 400°F
4. Rub the chicken thighs with the remaining tablespoon of olive oil, the rest of the salt and black pepper, and the remaining minced garlic. — 400°F
5. Arrange the Brussels sprouts in a single layer on a large rimmed baking sheet. Nest the chicken thighs, skin-side up, among the sprouts. — 400°F
6. Roast until the chicken skin is golden brown and reaches an internal temperature of 165°F, about 35 to 40 minutes. (about 40 min) — 400°F
7. While the chicken is resting, whisk together the balsamic vinegar and honey in a small bowl. Drizzle this glaze over the hot chicken and sprouts before serving. (about 5 min) — 400°F