Crispy Skin Chicken Thighs with Roasted Brussels Sprouts & Almonds
Nutritional Information
Skin-on chicken thighs roasted until the skin is crisp, paired with caramelized Brussels sprouts and toasted almonds — whole-food, low-carb comfort.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 pieces skin-on bone-in chicken thighs (about 300 g total)
- 10 ozs Brussels sprouts, halved
- 1/2 cup whole almonds, roughly chopped
- 1 clove garlic, thinly sliced
- 1 whole lemon (halved for serving)
- To taste sea salt and freshly ground black pepper
Preheat oven to 425°F (220°C). Toss halved Brussels sprouts and sliced garlic on a tray; season with salt and pepper.
Pat chicken thighs dry and season with salt and pepper. Place chicken skin-side up on the tray among the sprouts.
Roast 30–35 minutes until chicken skin is crisp and internal temperature reaches 165°F (74°C). In the last 5 minutes, sprinkle almonds on the sprouts to toast.
Serve chicken with roasted Brussels sprouts and a squeeze of lemon.
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