Ingredients (for 2 servings):
• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• Optional: lemon wedges for serving
Instructions:
1. Preheat the Oven:
◦ Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
◦ In a bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, salt, and
pepper.
◦ Rub this mixture all over the chicken thighs, making sure to get some under the
skin for extra flavor.
3. Prepare the Brussels Sprouts:
◦ In another bowl, toss the halved Brussels sprouts with the remaining 1 tablespoon
of olive oil, salt, and pepper.
4. Arrange on a Baking Sheet:
◦ Place the seasoned chicken thighs on one side of a large baking sheet. On the
other side, spread the Brussels sprouts in a single layer.
5. Bake:
◦ Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches
an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and
caramelized.
6. Serve:
◦ Serve hot, optionally with lemon wedges for a fresh squeeze of flavor.
Macronutrients (per serving):
• Calories: ~550
• Protein: ~40g
• Carbohydrates: ~20g
• Fat: ~35g
• Fiber: ~8g
Notes:
• You can customize the seasonings by adding other herbs or spices like thyme or paprika.
• This dish can be stored in the refrigerator for up to 4 days and reheats well.