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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
721
Simple weeknight dinners are a must during the fall and this one pan dinner is favorite of ours. Crispy chicken thighs are surrounded by brussels sprouts and a tangy balsamic sauce. It's quick and easy and will make you want to cook a homade dinner every night of the week.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1/4 cup
plus 3 tbsp. extra-virgin olive oil, divided
- 1 Tbsp.
balsamic vinegar
- 1 Tbsp.
fresh thyme leaves
- 1 Tbsp.
freshly chopped rosemary
Kosher salt
Freshly ground black pepper
- 4
bone-in, skin-on chicken thighs
- 10
whole peeled garlic cloves, ends trimmed
- 1 lb.
brussels sprouts, ends trimmed and halved or quartered, if large
- 2 Tbsp.
freshly grated Parmesan, for serving
Directions
- Step 1Preheat oven to 425°. In a large bowl, whisk together 1/4 cup oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
- Step 2Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
- Step 3To skillet add remaining 2 tablespoons oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden, about 10 minutes.
- Step 4Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.
- Step 5Garnish with Parmesan before serving.
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