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:
Chicken thighs (2-4 whole thighs)*
What You’ll Need:
Preheat oven to 425°F, and line a sheet pan with foil.
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.
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.
Arrange the contents of the bowl on the lined sheet pan, making sure nothing is covering the chicken.
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.
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.