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Roasted Chicken Thighs with Brussels Sprouts

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 15 mins
Total time 45 mins
Yield Serves 4
Serve with 2 cups hot cooked brown rice.

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (6-ounce) bone-in chicken thighs
  • 1 lemon, cut into wedges
  • 1/4 cup dry white wine
  • 2 teaspoons butter
  • 1/4 cup thinly sliced onion
  • 1 pound Brussels sprouts, halved
  • 1/3 cup fat-free, lower-sodium chicken broth

Nutrition Information

  • calories 343
  • fat 20.4 g
  • satfat 5.8 g
  • monofat 9.2 g
  • polyfat 3.5 g
  • protein 27 g
  • carbohydrate 13.3 g
  • fiber 5.1 g
  • cholesterol 140 mg
  • iron 2.8 mg
  • sodium 420 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.

  3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.