Description
An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.
Ingredients
- 4 (5 ounce) skin-on, bone-in chicken thighs
- 1 pound Brussels sprouts, halved
- ½ cup dry white wine
- 1 (3.5 ounce) link Italian sausage, sliced
- 3 large shallots, sliced
- 1 medium lemon, thinly sliced
- 4 cloves garlic, sliced
- 2 tablespoons olive oil, or as needed
- 1 teaspoon 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
- sea salt and freshly ground black pepper to taste
- nonstick cooking spray
Instructions
- 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.
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
- Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs
- skin-side up
- over mixture.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Servings: 4