A sweet and tangy cranberry-hoisin sauce and ginger-scallion oil bring classic Chinese flavors to this one-pan chicken and brussels sprouts dinner.
Allergen Note: Contains wheat, soy.
Preheat your oven to 450°F.
Clean brussels sprouts of any dirt but otherwise leave them whole. Toss the sprouts with the ginger-scallion oil and spread out into a large oven-safe skillet (12-14” diameter). Nestle the chicken thighs on top of the brussels skin side up. Bake until the chicken is golden brown and its juices run clear, about 30-35 minutes.
Wrap the pita in foil, and place in the oven about 5 minutes before the chicken is done.
Pull both the pita and skillet from the oven. Shred the chicken, and serve alongside the warm pita, cranberry hoisin sauce, and cilantro.