By Nathan Haskins
Preheat the oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, 2 teaspoons of rosemary, 2 minced garlic cloves, salt, and pepper.
Rub the mixture evenly over the chicken thighs and place them on a baking sheet skin-side up.
Place the baking sheet in the preheated oven and roast the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C). Chicken skin should be golden and crispy.
While the chicken is roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the remaining 2 minced garlic cloves and sauté for about 30 seconds.
Add the pre-roasted Brussels sprouts to the pan and sauté for about 5 minutes until they are heated through and slightly caramelized. Season with salt and pepper to taste.
Once the chicken and Brussels sprouts are done, warm the mashed potatoes in a microwave or in a saucepan over low heat until heated through.
Serve the chicken thighs with a scoop of mashed potatoes and a portion of the sautéed roasted Brussels sprouts. Garnish with additional rosemary if desired.
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By Nathan Haskins
This Dinner Main Course American Cuisine recipe is ready in 60 minutes and features Bone-in chicken thighs, Mashed potatoes, Roasted Brussels sprouts and other delicious ingredients. Contains 680 calories total.
Preheat the oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, 2 teaspoons of rosemary, 2 minced garlic cloves, salt, and pepper.
Rub the mixture evenly over the chicken thighs and place them on a baking sheet skin-side up.
Place the baking sheet in the preheated oven and roast the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C). Chicken skin should be golden and crispy.
While the chicken is roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the remaining 2 minced garlic cloves and sauté for about 30 seconds.
Add the pre-roasted Brussels sprouts to the pan and sauté for about 5 minutes until they are heated through and slightly caramelized. Season with salt and pepper to taste.
Once the chicken and Brussels sprouts are done, warm the mashed potatoes in a microwave or in a saucepan over low heat until heated through.
Serve the chicken thighs with a scoop of mashed potatoes and a portion of the sautéed roasted Brussels sprouts. Garnish with additional rosemary if desired.
Calories per Serving: 680
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