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Roast up juicy chicken and crispy sprouts, and give them a comforting finish with a drizzle of classic, creamy dressing.
Contains: milk, eggs, wheat, soy.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it 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.
What You Get
Chicken thighs (see note below)
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Add the chicken thighs to the pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper on both sides. Arrange them skin-side up in the center. Transfer the pan to the oven and roast for 10 to 15 minutes.
Meanwhile, trim the Brussels and cut them in half. Thickly slice the shallots. In a bowl, toss the Brussels and shallots with 2 tablespoons olive oil and season with salt and pepper. Arrange the vegetables around the chicken, return the pan to the oven, and roast until the chicken is golden and crispy and the Brussels are tender and browned, about 25 minutes longer.
Transfer the chicken to a board and let rest for a few minutes. Pick the parsley, toss the stems, and chop the leaves.
Pile the vegetables on plates, with the chicken thighs on the side. Squeeze with lemon juice and drizzle with Caesar dressing. Sprinkle with the Parmesan and scatter with the parsley. Grind with pepper and serve warm.