Monday, October 1, 2012

Recipe #190: Skillet Roasted Chicken Thighs and Brussels Sprouts

Ok, I know I post about Brussels sprouts and chicken thighs sort of frequently, but here's a recipe where they're made together!  Who doesn't love less dishes to wash!  This is an adaptation of a recipe I found- change the seasonings and hearty veggies to your preferences.  The veggies came out exactly how I love them!


 4 bone-in, skin-on chicken thighs
1/2 pound of Brussels sprouts
Garlic powder
Black pepper

1/2 pound of carrots, cut into bite-sized chunks (About 2 large carrots)
Olive oil
Other seasonings to taste (I used rosemary, thyme, and sage)


Pre-heat oven to 400 degrees. Rinse Brussels sprouts, chop woody ends off with a knife, cut in half, peel off and discard loose or damaged leaves. Pile Brussels sprouts in a bowl and season with a dusting of salt and garlic powder. Add 1 or 2 tablespoons of olive oil to an oven-safe deep pot or skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper, or other seasonings. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add Brussels sprouts to the skillet and arrange around the chicken thighs. Return lid to skillet. Once the second side has had 4 minutes to brown, remove the lid and move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. 

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