Name: Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skin-on, bone-in chicken thighs - 4 (5 ounce); Brussels sprouts, halved - 1 pound; Dry white wine - ½ cup; Italian sausage, sliced - 1 (3.5 ounce) link; Shallots, sliced - 3 large; Lemon, thinly sliced - 1 medium; Garlic, sliced - 4 cloves; Olive oil, or as needed - 2 tablespoons; Chopped fresh rosemary, or to taste - 1 teaspoon; Fennel seeds, or to taste - 1 teaspoon; Chopped fresh thyme, or to taste - 1 teaspoon; Chopped fresh sage, or to taste - 1 teaspoon; Sea salt and freshly ground black pepper to taste - 1 teaspoon; Nonstick cooking spray - 1 teaspoon

Ingredients for - Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

1. Skin-on, bone-in chicken thighs 4 (5 ounce)

2. Brussels sprouts, halved 1 pound

3. Dry white wine ½ cup

4. Italian sausage, sliced 1 (3.5 ounce) link

5. Shallots, sliced 3 large

6. Lemon, thinly sliced 1 medium

7. Garlic, sliced 4 cloves

8. Olive oil, or as needed 2 tablespoons

9. Chopped fresh rosemary, or to taste 1 teaspoon

10. Fennel seeds, or to taste 1 teaspoon

11. Chopped fresh thyme, or to taste 1 teaspoon

12. Chopped fresh sage, or to taste 1 teaspoon

13. Sea salt and freshly ground black pepper to taste 1 teaspoon

14. Nonstick cooking spray 1 teaspoon

How to cook deliciously - Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

1 . Stage

Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.

2 . Stage

Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.

3 . Stage

Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.

4 . Stage

Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.