Roasted Chicken Thighs + Brussels Sprouts and Potatoes
This is my go-to quick and simple scrumptious meal when I’m wanting something heartier and savory but forgot to plan ahead. It only takes a few steps, there are no fancy sauces and reductions, and it’s only 6 ingredients.
I love me some crispy skin with a juicy inside. So by browning the skin beforehand and then baking it in the oven with a lid and trapping in the steam…you’re doing exactly that!
It’s also good for every season – I like to make it heartier in the Fall/Winter by adding potatoes.
I like to use red new potatoes – here it is with the potato version, and I have the potato step in the recipe below.
Here’s a little tutorial on how I cut my onions:
- Cut the ends off and cut it in half width-wise. Take off the first layer.
- Lay the flat side down and score the onion the long way in fourths (photo below). It should be about an inch wide. By scoring, I mean cut it almost all the way down but don’t hit the cutting board. This makes it easy for you to turn the onion without it falling apart. You can see this in the photo below.
- Turn the onion and cut it again the other way in fourths, about an inch per square. This time, cut. all the way down.
- Finish cutting your scored lines and there you go!
Bon Appetit!
Roasted Chicken Thighs + Brussels Sprouts (and potatoes!)
Crispy chicken thats juicy on the inside, with a savory side – all in one pan!
Servings: 4
Cost: 15
Equipment
- Cast Iron Skillet or Dutch Oven
Ingredients
- 1 lb Chicken Thighs ButcherBox is the best!
- 1/2 lb Brussels Sprouts (about 15-20)
- 5 sprigs fresh rosemary or thyme thyme is more subtle
- 1/2 lemon
- 4 shallots, halved. OR 1 full red or yellow onion in 8ths – shallots are smaller and more subtle, red onion will have more bite. yellow is a good middle ground keep in chunks
- 1 head garlic cloves separated and peeled
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- Preheat to 350
- Heat skillet or dutch oven on medium high and add olive oil when hot. COLD oil, HOT pan!Skillet or dutch oven? A skillet will get your chicken skin crispier which is 😍 but you have to be very careful or it can crisp and dry out your veggies too much. The Dutch oven will make everything super moist so you wont have extra crispy skin or veggies. A good middle ground is using the skillet to sear the chicken and brown the veggies, then transfer to a casserole pan or dutch oven with a cover to bake the rest. Just choose what you like best or what you have on hand. If using a cast iron skillet, the best way to get the skillet as evenly hot as possible for searing is to heat it in the oven first while you're preheating.
- If transferring to casserole dish, preheat. the casserole dish in the oven with butter to line the bottom
- Pat chicken dry and season both sides with salt and pepper. You must pat the chicken dry to keep the seasonings on the chicken.
- Cook chicken skin side down 5 minutes
- Flip the chicken and add the whole garlic cloves. Cook 2-3 mins
- Meanwhile, toss onions and brussels sprouts with olive oil, salt, pepper, and rosemary or thyme. If you're doing the potato version, add the potatoes in this step.
- Before transferring to the oven, lay a thin layer of vegetables at the bottom, then the chicken, then the rest of the vegetables…making sure edges are lined well. Top it with fresh whole sprigs of rosemary or thyme, then lemon slices.
- Cook in oven with lid for 40 mins
- Enjoy!
