Roasted Chicken ThighsPT45Mhttps://img2.recipesrun.com/201907/2019/0917/50/4/263112/300x200x90.jpg There is nothing more satisfying than a piece of tender juicy chicken, roasted vegetables, and a glass of white wine. Just when you thought it couldn’t get any better, this Roast Chicken Thighs and Brussels Sprouts are all done in the oven, for all those who really want a home-cooked meal but just don’t feel like cooking.4 servings
Ingredients:
1/3 cup Fat-free, lower-sodium chicken broth1 pound Brussels sprouts, halved1/4 cup Thinly sliced onion2 tsp. Butter1/4 cup Dry white wine1 Lemon, cut into wedges4 Bone-in chicken thighs1/2 tsp. Black pepper, divided1/2 tsp. Kosher salt, divided2 tsp. Chopped fresh thyme, divided1 tbsp. Minced garlic1 tbsp. Olive oil, divided
There is nothing more satisfying than a piece of tender juicy chicken, roasted vegetables, and a glass of white wine. Just when you thought it couldn’t get any better, this Roast Chicken Thighs and Brussels Sprouts are all done in the oven, for all those who really want a home-cooked meal but just don’t feel like cooking.
Read More
01
Information
Gradeeasy
Serving
4 servings
Calorie343 Kcal
Prep Time15 Mins
Cook Time30 Mins
Total Time45 Mins
02
Ingredients
1/3 cup Fat-free, lower-sodium chicken broth
1 pound Brussels sprouts, halved
1/4 cup Thinly sliced onion
2 tsp. Butter
1/4 cup Dry white wine
1 Lemon, cut into wedges
4 Bone-in chicken thighs
1/2 tsp. Black pepper, divided
1/2 tsp. Kosher salt, divided
2 tsp. Chopped fresh thyme, divided
1 tbsp. Minced garlic
1 tbsp. Olive oil, divided
Sponsored Links
Sponsored Links
03
Method
Step 1
Preheat oven to 425°F. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat.
Step 2
Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes.
Step 3
Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425°F for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan).
Step 4
Return pan to medium-high heat. Add wine; cook 2 minutes, scraping the pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
Step 5
Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; saute 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender.
Step 6
Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with the remaining 1 teaspoon thyme.
Remember me
Sign in with facebook
