Dinner · American · 4 servings
Chicken Thighs with Brussels Sprouts and Onion
One-pan roasted chicken thighs with Brussels sprouts and sweet onion. Crispy edges, modest portions. No Boursin. Public yield 4 servings. Source: Cook It Anyway · Chef Merin. Estimates only — not a Nutrition Facts label.
Prep 8 minCook 22 minTotal 30 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).
- 1 2/3 lb boneless skinless chicken thighs
- 1 1/4 lb Brussels sprouts, trimmed and halved
- 1 large yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt, to taste
- black pepper, to taste
Grab first: Bagged halved Brussels sprouts, boneless skinless chicken thighs, pre-sliced onion if available
Directions
- Heat oven to 425°F. Pat chicken dry.
- Toss Brussels sprouts and onion with 1 tbsp oil, smoked paprika, garlic powder, salt, and pepper on a sheet pan.
- Rub chicken with remaining oil, salt, and pepper. Nestle on the pan.
- Roast 22 to 26 minutes, until chicken is cooked through (165°F) and sprouts are browned. Rest 3 minutes. Serve one thigh portion with a quarter of the vegetables.
Source: Cook It Anyway · Chef Merin.
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