Roasted Chicken Thighs

By zhanghengshuo

4 Person

45 Minutes

343 Calories

There is nothing more satisfying than a piece of tender juicy chicken, roasted vegetables, and a glass of white wine. Just when you thought it couldn’t get any better, this Roast Chicken Thighs and Brussels Sprouts are all done in the oven, for all those who really want a home-cooked meal but just don’t feel like cooking.

Ingredients

1/3 cup Fat-free, lower-sodium chicken broth
1 pound Brussels sprouts, halved
1/4 cup Thinly sliced onion
2 tsp. Butter
1/4 cup Dry white wine
1 Lemon, cut into wedges
4 Bone-in chicken thighs
1/2 tsp. Black pepper, divided
1/2 tsp. Kosher salt, divided
2 tsp. Chopped fresh thyme, divided
1 tbsp. Minced garlic
1 tbsp. Olive oil, divided

Method

01

Preheat oven to 425°F. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat.
02

Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes.
03

Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425°F for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan).
04

Return pan to medium-high heat. Add wine; cook 2 minutes, scraping the pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
05

Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; saute 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender.
06

Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with the remaining 1 teaspoon thyme.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Roast Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Brussel Sprouts Recipes

Roasted Chicken Thighs

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 343 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

1/3 cup Fat-free, lower-sodium chicken broth

1 pound Brussels sprouts, halved

1/4 cup Thinly sliced onion

2 tsp. Butter

1/4 cup Dry white wine

1 Lemon, cut into wedges

4 Bone-in chicken thighs

1/2 tsp. Black pepper, divided

1/2 tsp. Kosher salt, divided

2 tsp. Chopped fresh thyme, divided

1 tbsp. Minced garlic

1 tbsp. Olive oil, divided

03 Method

Step 1

Preheat oven to 425°F. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat.

Step 2

Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes.

Step 3

Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425°F for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan).

Step 4

Return pan to medium-high heat. Add wine; cook 2 minutes, scraping the pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.

Step 5

Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; saute 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender.

Step 6

Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with the remaining 1 teaspoon thyme.

04 Author