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Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Just the other day, we got teased with about 10 minutes worth of snow. It didn’t stick or anything, but during a winter that so far has been extremely mild*, it was a nice 10 minutes. The kind of 10 minutes that make you want to go roast a chicken. And if you don’t want to roast a whole chicken, then at least maybe some chicken thighs.

A very nice aspect to this recipe (no matter what season you choose to make it) is that it is fairly one-dish. Especially if you marinate in a freezer bag. The honey in the marinade should give you a nice, darkened crust to your chicken.

And, like I mention below, the brussels and potatoes aren’t going to get that dark – if you want more color, just pop them under the broiler while the chicken rests.

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Potatoes and Brussels Sprouts
Adapted from a recipe in Real Simple Magazine; serves four.
1/4 cup olive oil + 2 Tbsp Olive Oil
3 tablespoons grainy Dijon Mustard
zest of one lemon
1 tbsp honey
3 loves Garlic, minced
leaves from two 5-inch rosemary sprigs, divided
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
1 pound Yukon gold potatoes, cut into 1-inch pieces
1 pound Brussels sprouts, trimmed
Kosher Salt and Black Pepper

Combine the 1/4 cup olive oil, mustard, garlic, honey, half the rosemary, and lemon zest in a large dish or freezer bag. Add chicken and marinate, refrigerated, for about 2 hours.

Heat oven to 425 degrees F. Toss the potatoes, Brussels sprouts, remaining rosemary, 2 Tbsp oil, and ¼ teaspoon pepper, and 1/2 tsp salt in a rimmed baking pan. Remove chicken from marinade and sprinkle chicken on both sides with a little salt and pepper and place chicken thighs on top of potatoes and brussels. Dispose of any remaining marinade.

Roast the chicken and vegetables about 30 – 35 minutes, or until an instant-read thermometer inserted in the thickest part of chicken (avoiding the bone) registers 170 degrees F. When chicken is done, if you want a bit more color on the vegetables, remove the chicken to a platter and tent with foil to rest. If your original baking pan is not broiler safe, transfer the vegetables one that is and set under the broiler for 1-2 minutes. To serve, add the chicken back on top of the potatoes and Brussels sprouts.

* It hasn’t been tropical or anything, we just haven’t really gotten below freezing at all. It’s chilly, but not let’s say, wintery. Hopefully, this statement will bring about a February SNOWPOCALYPSE to Portland. You’re welcome.

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