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Vampire Garlic Roasted Chicken with Brussels Sprouts
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large baking sheet
  • Mixing bowl

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Lemon wedges, for serving

Instructions
 

  • Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper or foil.
  • In a large bowl, combine the minced garlic, olive oil, salt, black pepper, thyme, and paprika.
  • Add the chicken thighs to the bowl and rub the garlic mixture evenly over and under the skin.
  • Place the chicken thighs on the prepared baking sheet, skin side up, leaving space between them.
  • Add the halved Brussels sprouts to the same bowl and toss them in the remaining garlic mixture until coated.
  • Arrange the Brussels sprouts around the chicken on the baking sheet.
  • Roast for 35 to 40 minutes until the chicken reaches an internal temperature of 165 degrees F and the Brussels sprouts are tender with browned edges.
  • Remove from the oven and let the chicken rest for 5 minutes before serving with lemon wedges.

Notes

For crispier Brussels sprouts, spread them in a single layer and avoid crowding the pan. If the chicken skin is not browning enough, switch to the broiler for the last 2 to 3 minutes. Leftovers reheat well in a 350 degree F oven for 10 minutes to restore texture. Skip the lemon if you prefer a purely savory profile.
Course: Main Course
Cuisine: American
Equipment: Large baking sheet, Mixing bowl