Oven Roasted Chicken Thighs with Potatoes and Brussels Sprouts

May 5, 2013

Chicken Roasted with Potatoes and Brussels Sprouts from My Pantry ShelfWeekday meals have become a bit uncivilized these days.  Blame it on the two working parents, the baseball games, or just plain lack of inspiration.  Whatever the cause there  have been a lot of simple salad/ taco/ kitchen sink meals pumping out of my kitchen, except of course for this meal.  Enter my new go-to “I-need-a-super-quick-meal-that-actually-feels -and-tastes-like-a-meal-worthy-of-my-family-sitting-around-the-table-for.”

Oven Roasted Chicken Thighs with Potatoes and Brussels Sprouts could not be easier.  Make a quick paste of garlic, oil, salt, and herbs to rub over the chicken.  Toss the potatoes and vegetables with oil, salt and pepper, then slide the whole thing in the oven and walk away.  Plenty of time to help the kids with homework, referee the driveway soccer game, coax the children out of the highest branches of the tree, or if your life is a bit more relaxing than mine, enjoy a glass of wine and a chapter of your favorite book.  The chicken roasts up tender with the crispiest of skin.  The potatoes and vegetables cook perfectly in the rendered chicken fat.  Next time I will make this with thighs and drumsticks to appease the little man of the family.  The dish is not only a great weeknight treat, but would be a fantastic dish to serve for company since all the work is done in advance.

Oven Roasted Chicken Thighs with Potatoes and Brussels Sprouts

serves 4

4 tablespoons olive oil, divided

3 cloves garlic, minced

1 teaspoon oregano

1 ½ teaspoon paprika

8 chicken thighs

1 pound baby potatoes, quarter-sized or cut in half

1 red onion, thinly sliced

1 pound Brussels sprouts, trimmed

1 lemon

salt

pepper

Preheat your oven to 425 degrees.  Mix 2 tablespoons oil, garlic, oregano, paprika, zest of the lemon,  1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground pepper into a paste.  Rub the mixture all over the chicken thighs, including under the skin.

Toss the potatoes, onion, and Brussels sprouts with the remaining 2 tablespoons of oil and 1 teaspoon of salt.  Dump the potato mixture on a large sheet pan.  Nestle the chicken thighs down into the potato mixture, skin side down.  Squeeze the juice from the  lemon over the top of the chicken and potatoes.

Slide the pan into the oven and bake for 30 minutes.  After 30 minutes, remove the pan from the oven, flip the chicken thighs, and baste everything with the juices in the pan. Put the pan back in the oven and bake for an additional 20-30 minutes or until the chicken is cooked through.

Print this recipe:  Oven-Roasted Chicken Thighs with Potatoes and Brussels Sprouts

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Roasted Garlic Lemon Chicken

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8 Responses to “Oven Roasted Chicken Thighs with Potatoes and Brussels Sprouts”

  1. Michelle Says:

    Thanks for the inspiration, Karen! We made this tonight and it was delicious, great flavors and easy filling meal after a hard day playing. We’ve been eating a lot of kitchen sink too lately so this was perfect for Sunday dinner!

  2. kim Says:

    I love roasted chichen but don’t use thighs. I am going to do this! Yum. Sounds great!

  3. Janice Says:

    Perfect timing for this change of weather. It looks delicious!


  4. Looks like the perfect quick dinner! I adore brussel sprouts so I might have to make this meal this week.

  5. Erin Says:

    I added some sweet baby bell peppers and some extra garlic, then put a pat of butter on each thigh….simply delicious!


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