Oven-Baked Lemon Chicken Thighs with Caramelized Brussels Sprouts
Nutritional Information
Bone-in chicken thighs roasted with lemon, garlic and thyme alongside halved Brussels sprouts. The chicken skin renders fat to caramelize the sprouts — no added oils necessary.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 eachs bone-in, skin-on chicken thighs (about 2 lbs total)
- 12 ozs Brussels sprouts, halved (~3 cups)
- 2 cloves garlic, smashed
- 1 each lemon, sliced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Preheat oven to 425°F (220°C). Pat chicken thighs dry and season generously with salt, pepper and thyme.
Arrange chicken thighs skin-side up on a roasting pan. Nestle halved Brussels sprouts and smashed garlic around the chicken, and place lemon slices on top of chicken.
Roast 30–35 minutes until chicken registers 165°F (74°C) and skin is golden; stir sprouts once midway so they brown in the rendered chicken fat. Rest 5 minutes before serving.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!