This recipe is the ace of my rotation. I've made it three times in the last month and a half and insisted on making it for my sister who agreed that it's amazing. The only suggestion I have is to be REALLY careful with the transfer from stove top to oven; I place a large cookie sheet on the rack below the rack the chicken pan is on to avoid oil splashing. That could be that I have a really old cast iron skillet, though. In any case, be warned. Otherwise, this is perfection. It's even perfect if you skip the sauce.
Just made this winner last night and its definitely a keeper. Nice flavors and great use of brussels sprouts. I did need to cook my chicken longer on the stovetop (~6 min total) and an extra 5 in the oven, but the end result was nice and tender thighs with crispy skin. Added extra garlic for personal preference, but otherwise made as directed. Served with mashed sweet potatoes for a great winter meal; would make again. Enjoy!
Nice flavor, however, I added a touch more olive oil and seasonings...friends enjoyed.