Roasted Garlic Parmesan Chicken and Brussels Sprouts

• 4 boneless, skinless chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• Juice of 1 lemon
• 2 tablespoons unsalted butter

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken thighs with salt, pepper, and thyme. Place in a baking dish.
3. 3 Toss Brussels sprouts with olive oil, salt, and pepper. Arrange around chicken.
4. 4 Bake for 25 minutes, or until chicken reaches 165°F.
5. 5 While baking, melt butter in a small pan and sauté minced garlic until fragrant.
6. 6 Remove dish from oven, sprinkle Parmesan over chicken and Brussels sprouts.
7. 7 Drizzle garlic butter and lemon juice over the top.
8. 8 Return to oven for 5 more minutes until cheese is bubbly and sprouts are crispy.

Equipment

• Baking dish
• Oven
• Mixing bowl
• Measuring cups and spoons

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add in some diced pancetta for a smoky flavor.

Substitutions

• If Parmesan isn't available, use another hard cheese like Pecorino Romano.
• Substitute Brussels sprouts with broccoli florets if preferred.

Pairings

• A glass of Chardonnay complements the rich flavors.
• A crusty baguette to mop up the delicious sauce.

Nutrition

Tips

• For extra flavor, let the chicken marinate with thyme and olive oil for 30 minutes before baking.
• Feel free to add a pinch of red pepper flakes for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.

Freezing: This dish freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of garlic mashed potatoes.
• Pairs well with a fresh green salad.

FAQ