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
Halved Brussels sprouts
Marinated chicken thighs (see note below)
Toasted and chopped almonds
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 10 minutes
Total Time: 45 minutes
Preheat the oven to 425°F. Line a sheet pan with foil.
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.
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.
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.