Sheet Pan Chicken Thighs with Brussels Sprouts & Shallots

Don’t be afraid to crank up the heat with this recipe. Brussels sprouts and shallots benefit from a good roasting, turning irresistibly nutty and sweet.

What You Get

Shallots

Lemon

Halved Brussels sprouts

Marinated chicken thighs (see note below)

Toasted and chopped almonds

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 10 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 425°F. Line a sheet pan with foil.

Step 2

Peel and thickly slice the shallots. Halve the lemon, and slice one of the halves into thin rounds. Pile the Brussels sprouts, shallots, and lemon slices on the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Step 3

Add the chicken thighs to the pan, placing them on top of the vegetables, skin-side up. Save any garlic cloves or sprigs of thyme from the marinade, and add them to the pan. Transfer the pan to the oven and roast until the chicken thighs are golden brown and the juices run clear when pricked with a knife, 35 to 40 minutes.

Step 4

Transfer the chicken thighs and vegetables to plates. Squeeze with the remaining ½ lemon, sprinkle with the almonds, and serve warm.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

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