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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Chef'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.

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Ratings & Reviews

All star

jmeleeS
April 07, 2015
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. 

jmeleeS's Review

ecl11b
January 08, 2014
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!

Topper7's Review

Topper7
November 30, 2013
Nice flavor, however, I added a touch more olive oil and seasonings...friends enjoyed.