𝗖𝗿𝗶𝘀𝗽𝘆 𝗕𝗮𝗹𝘀𝗮𝗺𝗶𝗰 𝗖𝗵𝗶𝗰𝗸𝗲𝗻
Everything is crisp in the fall—chicken included.
🌾1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
🌾1 tbsp. balsamic vinegar
🌾1 tbsp. fresh thyme leaves
🌾1 tbsp. freshly chopped rosemary
🌾Freshly ground black pepper
🌾4 bone-in, skin-on chicken thighs
🌾10 whole peeled garlic cloves, ends trimmed
🌾1 lb. brussels sprouts, ends trimmed and halved or quartered, if large
🌾2 tbsp. freshly grated Parmesan, for serving
🍳Preheat oven to 425°. 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.
🍳Heat 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.
🍳To 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.
🍳Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.
🍳Garnish with Parmesan before serving.