Crispy Oven Chicken Thighs with Garlic-Roasted Brussels Sprouts and Hazelnuts
Nutritional Information
Roasted bone-in chicken thighs crisped in the oven using their own rendered fat, paired with caramelized Brussels sprouts and chopped hazelnuts for crunch — whole foods and minimal intervention.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 pieces bone-in, skin-on chicken thighs (about 24 oz total)
- 12 ozs Brussels sprouts, halved
- 1 oz raw hazelnuts, roughly chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon fresh thyme leaves (optional)
Preheat oven to 425°F (220°C). Arrange chicken thighs skin-side up on a rimmed sheet pan. Scatter halved Brussels sprouts and garlic around the chicken.
Roast 30–40 minutes until chicken skin is brown and internal temperature reaches 165°F (74°C) and Brussels sprouts are caramelized. The chicken will render its own fat to roast the vegetables; no added oil needed.
Remove from oven, sprinkle chopped hazelnuts and thyme over the vegetables and chicken, divide between plates, and serve warm.
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