Good Eggs Meal Kits

Sheet Pan Chicken Thighs with Brussels Sprouts & Shallots

2999
3 servings
Favorite
Sheet Pan Chicken Thighs with Brussels Sprouts & Shallots

Notes From The Producer

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

Makes 3 servings

Total Time: 5 mins
Active Time: 40 mins

What You Get:
Brussels sprouts
Shallots
Lemon
Garlic
Chicken thighs (2-4 whole thighs)*
Sliced almonds

What You’ll Need:
Olive oil
Salt
Pepper

Step 1
Preheat oven to 425°F, and line a sheet pan with foil. 

Step 2 
Trim ends off the brussels sprouts, and slice each in half. Peel and halve the shallots, then slice each half into thick half-moons. Halve the lemon, and slice one of the halves into thin rounds. Break off 4-5 cloves of garlic.

Step 3
Combine the chicken, brussels sprouts, lemon slices, shallots, and unpeeled garlic cloves in a large bowl, and toss with a glug of olive oil, a generous amount of salt, and pepper. 

Step 4
Arrange the contents of the bowl on the lined sheet pan, making sure nothing is covering the chicken. 

Step 5
Bake for 35-40 minutes, or until thighs are cooked through and the brussels sprouts have browned. If the brussels finish before the chicken, just transfer the vegetables to a platter while the chicken continues to cook. Remove the garlic cloves before serving.

Step 6
Serve thighs and veggies on a platter, squeezing the other lemon half over the dish, and finishing with a sprinkle of sliced almonds. 

Contains: tree nuts.

* garlic thyme marinated chicken thighs- garlic thyme marinated chicken thighs- Two to four whole thighs per package depending on the size of the individual thighs, minimum net weight of 1lb/package.

Product Details

Time: 5 min active, 40 min total. Makes 3 servings.

Available for Delivery

About The Producer

Good Eggs Meal Kits
San Francisco
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