Roasted Chicken Thighs with Brussels Sprouts

Roasted Chicken Thighs with Brussels Sprouts Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Serve with 2 cups hot cooked brown rice.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Phoebe Wu,

December 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note