It’s been a crazy week. The polar vortex hit the Midwest and we all wondered why we live here. Sadly, I still had to go to work during the vortex even though classes were cancelled (journalism never stops!), but these cozy roasted chicken thighs made the day feel much warmer.
These chicken thighs are a total crowd-pleaser. I’ve made them many times and I’ve never met someone who doesn’t like them … or ask for seconds. The best part is that they are ridiculously easy to make!
There is something supremely comforting in taking a bite of crispy, crunchy skin and having your teeth sink into warm, juicy chicken (are you salivating yet??). Combined with roasted potatoes and brussels sprouts and you’ve got a real winner.
When I made this the other day I had salad instead of roasted brussels sprouts, but I’ll include those in the recipe below!
What’s your favorite comfort food?
Recipe: Roasted Chicken Thighs with red potatoes and brussels sprouts
- 4 chicken thighs (skin on)
- 1 tbsp olive oil
- 1 tbsp dried thyme
- 2 tsp garlic
- salt and pepper to taste
- 1 lb red potatoes
- 1 lb brussels sprouts
- Preheat oven to 450
- In a plastic bag combine chicken thighs, olive oil, dried thyme, garlic, salt and pepper. Make sure to evenly coat the chicken in the bag and set to the side. I like to let mine sit for 20-30 minutes.
- Lay a piece of foil on a baking sheet.
- Cut potatoes and brussels sprouts in half and lay them on the baking sheet.
- Coat sprouts and potatoes in olive oil, salt and pepper.
- Add chicken to the baking sheet (try not to have the chicken on the potatoes or sprouts, but it’s not big deal if they are).
- Bake for 30 minutes.
- After 30 minutes take the tray out, move chicken out of the way and arrange sprouts/potatoes into four groups. Put a chicken thigh on each group and spoon the excess chicken juice onto the chicken and potatoes/veggies.
- Roast for another 10-15 minutes, or until chicken skin is golden brown and crispy and the sprouts/potatoes are saturated in flavorful chicken juice.