Roasted Chicken Thighs with Brussels Sprouts

Photo: Brian Woodcock; Styling: Cindy Barr

Phoebe Wu, Cooking Light DECEMBER 2013


1tablespoon olive oil, divided
1tablespoon minced garlic
2teaspoons chopped fresh thyme, divided
½teaspoon kosher salt, divided
½teaspoon black pepper, divided
4(6-ounce) bone-in chicken thighs
1lemon, cut into wedges
¼cup dry white wine
2teaspoons butter
¼cup thinly sliced onion
1pound Brussels sprouts, halved
cup fat-free, lower-sodium chicken broth


1. Preheat oven to 425°. 2. 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. 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. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts. 3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. 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 remaining 1 teaspoon thyme.