Roasted Chicken Thighs with Brussels Sprouts

Photo: Brian Woodcock; Styling: Cindy Barr

Serve with 2 cups hot cooked brown rice.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 343
  • Fat: 20.4g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 3.5g
  • Protein: 27g
  • Carbohydrate: 13.3g
  • Fiber: 5.1g
  • Cholesterol: 140mg
  • Iron: 2.8mg
  • Sodium: 420mg
  • Calcium: 72mg

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. 1. Preheat oven to 425°.
  2. 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. 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.

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