Lemon Chicken, Brussels Sprouts and Potato Skillet
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. Preheat the oven to 425F.
  2. 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.
  3. 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.
  4. 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