This beautiful dish is not a lot of work, but it is a lot of flavor. It’s not a lot of calories, but it is deeply satisfying. This is a dish to make after a long, frustrating day. Or even a good one. It is in the oven less than 15 minutes after you walk in the kitchen. Then go change into your comfy clothes, come back, pour yourself a glass of wine, and set the table, all the while talking to your peeps. How was everyone’s day? About to get a whole lot better, because you’re now sitting together at the table, and that changes everything. Happy dinnertime.
| Servings 4 | |
Note that the thighs used to test this recipe were quite large: there were 4 in 2 pounds. Two pounds of bone-in thighs may be anywhere from 4 to as many as 8 pieces. Smaller thighs will naturally cook through faster, so you will want to cut the potatoes a little smaller to ensure they cook through by the time the chicken is done.
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces small purple potatoes (or any combination red, white and purple)
- 12 ounces Brussels sprouts, halved
- 2 tablespoon olive oil divided
- 2 pounds bone-in chicken thighs, skin removed
- 2 tablespoons lemon juice
- 1/2 cup low sodium chicken broth
Note that the thighs used to test this recipe were quite large: there were 4 in 2 pounds. Two pounds of bone-in thighs may be anywhere from 4 to as many as 8 pieces. Smaller thighs will naturally cook through faster, so you will want to cut the potatoes a little smaller to ensure they cook through by the time the chicken is done.
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- Preheat the oven to 425F.
- Combine the rosemary, salt and pepper in a small bowl. Combine the potatoes and Brussels sprouts in a medium bowl and toss with 1 tablespoon of the olive oil. Stir in about half the rosemary mixture.
- Season the chicken with the remaining rosemary mixture. Heat the remaining 1 tablespoon olive oil in a large oven proof skillet over medium high heat; add the chicken with the skinned, fleshy side down. Sear until the chicken is golden on the underside, about 5 minutes. Turn it over and add the potatoes and Brussels sprouts to the skillet. Pour in the lemon juice and broth; cook 2 minutes, tossing the vegetables, and place in the oven.
- Bake until an instant read thermometer inserted horizontally into the thickest part of the chicken (not touching the bone) registers 170-175 and the potatoes are soft, about 30 minutes.
Recipe Notes
Nutritional analysis: 392 calories, 36 g protein, 21 g carbohydrates, 4 g fiber, 18 g fat, 4 g saturated fat, 740 mg sodium
i love this recipe!! perfect for me when i come home from work late but i want a home cooked meal.