Crispy Chicken Thighs with Roasted Brussels Sprouts and Red Onions - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 lb. small Brussels sprouts, halved (quartered
- 1 large red onion
- 3 tbsp. olive oil
- Kosher salt and pepper
- 8 small chicken thighs (2 lb total)
- 8 clove garlic
- 2 sprig fresh rosemary
Instructions
- Heat oven to 425 °F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.
- Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook, skin-side down, until the skin is crisp, 7 to 8 minutes.
- Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Serve with the vegetables.
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