Crispy Chicken Thighs with Roasted Brussels Sprouts and Walnuts
Nutritional Information
Bone-in, skin-on chicken thighs roasted alongside halved Brussels sprouts and chopped walnuts—no added oils; chicken skin and walnuts supply healthy fats for a filling keto one-skillet-style meal.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 pieces bone-in, skin-on chicken thighs (about 4–5 oz / 120–140 g each)
- 1 1/3 lbs Brussels sprouts, halved
- 2 1/8 ozs walnuts, coarsely chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt (optional)
Preheat oven to 425°F (220°C). Arrange chicken thighs skin-side up on a large roasting pan.
Scatter halved Brussels sprouts and chopped walnuts around the chicken. Season with thyme, pepper and salt.
Roast 30–40 minutes until chicken skin is crisp and internal temperature reaches 165°F (74°C). Stir sprouts once halfway to promote even browning.
Let rest 5 minutes before serving. Spoon pan juices over chicken and sprouts.
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