By JLuke Morris
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
In a bowl, toss the Brussels sprouts with 1/2 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
In a baking dish, place the chicken thighs skin-side up and rub them with the remaining 1/2 tablespoon of olive oil.
Season the chicken thighs with the remaining salt, pepper, and fresh rosemary evenly over the top.
Place the Brussels sprouts around the chicken thighs in the baking dish.
Roast in the preheated oven for 30-35 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C).
Remove from the oven and let it rest for 5 minutes before serving, allowing the juices to redistribute within the chicken.
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This Dinner Main Course Healthy recipe is ready in 45 minutes and features Bone-in chicken thighs, Brussels sprouts, Olive oil and other delicious ingredients. Contains 460 calories total.
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
In a bowl, toss the Brussels sprouts with 1/2 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
In a baking dish, place the chicken thighs skin-side up and rub them with the remaining 1/2 tablespoon of olive oil.
Season the chicken thighs with the remaining salt, pepper, and fresh rosemary evenly over the top.
Place the Brussels sprouts around the chicken thighs in the baking dish.
Roast in the preheated oven for 30-35 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (75°C).
Remove from the oven and let it rest for 5 minutes before serving, allowing the juices to redistribute within the chicken.
Calories per Serving: 460
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