๐—–๐—ฟ๐—ถ๐˜€๐—ฝ๐˜† ๐—•๐—ฎ๐—น๐˜€๐—ฎ๐—บ๐—ถ๐—ฐ ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป

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๐—–๐—ฟ๐—ถ๐˜€๐—ฝ๐˜† ๐—•๐—ฎ๐—น๐˜€๐—ฎ๐—บ๐—ถ๐—ฐ ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป

Everything is crisp in the fallโ€”chicken included.

๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆ
๐ŸŒพ1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
๐ŸŒพ1 tbsp. balsamic vinegar
๐ŸŒพ1 tbsp. fresh thyme leaves
๐ŸŒพ1 tbsp. freshly chopped rosemary
๐ŸŒพKosher salt
๐ŸŒพFreshly ground black pepper
๐ŸŒพ4 bone-in, skin-on chicken thighs
๐ŸŒพ10 whole peeled garlic cloves, ends trimmed
๐ŸŒพ1 lb. brussels sprouts, ends trimmed and halved or quartered, if large
๐ŸŒพ2 tbsp. freshly grated Parmesan, for serving

๐——๐—œ๐—ฅ๐—˜๐—–๐—ง๐—œ๐—ข๐—ก๐—ฆ
๐ŸณPreheat oven to 425ยฐ. In a large bowl, whisk together 1/4 cup oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.

๐ŸณHeat a large oven-safe skillet over medium-high heat. Add 1 tablespoon oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.

๐ŸณTo skillet add remaining 2 tablespoons oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden, about 10 minutes.

๐ŸณReturn chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.

๐ŸณGarnish with Parmesan before serving.

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