Name: Orange-Rosemary Chicken Thighs with Brussels Sprouts
Total time: 50 min
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs, trimmed; 1¾ teaspoons table salt, divided; 1¼ teaspoons pepper, divided; 1½ pounds brussels sprouts, trimmed and halved; 3 tablespoons extra-virgin olive oil; 1 shallot, minced; 1½ teaspoons chopped fresh rosemary, divided; ⅔ cup chicken broth; ¾ teaspoon grated orange zest plus ⅓ cup juice; 1 teaspoon honey; 1 teaspoon white wine vinegar

Why This Recipe Works

Orange juice and zest reduced down to make a sweet-sour-savory pan sauce to coat crispy-skinned chicken thighs.

Instructions

Adjust oven rack to lowest position and heat oven to 475 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Place chicken skin side down in cold 12-inch nonstick skillet. Cook over medium-high heat until skin is deep golden brown, 7 to 10 minutes.

Meanwhile, toss brussels sprouts, oil, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet and arrange on two-thirds of sheet. Transfer chicken, skin side up, to empty third of sheet and roast until chicken registers at least 175 degrees, 20 to 25 minutes.

Pour off all but 2 tablespoons fat from skillet. Add shallot, 1 teaspoon rosemary, and remaining ¼ teaspoon salt and ¼ teaspoon pepper and cook over medium-high heat until softened, about 1 minute. Add broth, orange zest and juice, honey, and vinegar and cook until thickened, about 5 minutes. Off heat, return chicken to skillet, turning to coat. Sprinkle with remaining ½ teaspoon rosemary. Serve.