Oven-Roasted Chicken Thighs with Brussels Sprouts & Walnuts
Nutritional Information
Tender chicken thighs roasted with Brussels sprouts and a handful of walnuts for crunch — whole, unprocessed ingredients and minimal added fat (no added oils).
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 pieces boneless skinless chicken thighs (about 400 g total)
- 10 5/8 ozs Brussels sprouts, halved
- 1 1/8 ozs chopped walnuts
- 3 cloves garlic, smashed
- 1 tablespoon fresh rosemary, chopped
- 1 large lemon (for zest and optional squeeze)
- To taste sea salt
- To taste freshly ground black pepper
Preheat oven to 200°C (400°F). Arrange chicken thighs and halved Brussels sprouts on a baking sheet. Scatter smashed garlic and rosemary over everything. Season lightly with salt and pepper.
Roast 25–30 minutes until chicken reaches safe internal temperature and Brussels sprouts are caramelized at edges.
Remove from oven, sprinkle chopped walnuts over hot Brussels sprouts and chicken, zest lemon over top and serve warm.
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