Garlic Herb Chicken and Roasted Brussels Sprouts

Name: Garlic Herb Chicken and Roasted Brussels Sprouts
Cook time: 30 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 12 g garlic cloves finely minced; 2 g fresh rosemary leaves finely chopped; 2 g fresh thyme leaves picked from stems; 5 g fine salt divided; 2 g black pepper freshly ground; 10 ml olive oil divided; 2 g fine salt divided; 600 g Brussels sprouts trimmed and halved; 720 g bone-in, skin-on chicken thighs trimmed of excess skin and patted dry; 1 piece lemon zested and cut into wedges

This side dish uses chicken thighs and Brussels sprouts roasted together on a sheet pan. The chicken renders fat that helps brown the sprouts, while lemon added at the end brightens the finished dish.

By Julienne

Garlic Herb Chicken and Roasted Brussels Sprouts

Cook time: 30 minutes

Servings: 4

Ingredients

20 ml olive oil divided
12 g garlic cloves finely minced
2 g fresh rosemary leaves finely chopped
2 g fresh thyme leaves picked from stems
5 g fine salt divided
2 g black pepper freshly ground
10 ml olive oil divided
2 g fine salt divided
600 g Brussels sprouts trimmed and halved
720 g bone-in, skin-on chicken thighs trimmed of excess skin and patted dry
1 piece lemon zested and cut into wedges

Instructions

Heat the oven to 220 C. Line a large rimmed sheet pan, if desired, for easier cleanup. The oven is fully preheated.
In a bowl, combine the chicken thighs with 20 ml olive oil, all of the garlic, rosemary, thyme, 5 g salt, and the black pepper. Coat evenly and let stand while you prep the vegetables. The chicken looks evenly coated with herbs and garlic.
Toss the Brussels sprouts with the remaining 10 ml olive oil and the remaining 2 g salt. Spread them on the sheet pan in an even layer. The sprouts are lightly coated and arranged in a single layer.
Nestle the chicken thighs among the Brussels sprouts, skin side up, without crowding. The pan is arranged with the chicken skin exposed.
Roast for 25 minutes, then stir or turn the Brussels sprouts and continue roasting for 5 to 10 minutes more, until the chicken reaches 74 C at the thickest part and the sprouts are browned at the edges. The chicken registers 74 C and the sprouts are tender with caramelized edges.
Transfer to a serving platter and finish with lemon zest and lemon wedges for squeezing over the top. The dish smells fragrant and the lemon is added just before serving.