CRISPY CHICKEN THIGHS Makes 4 servings.
2 sprigs rosemary, broken into pieces
8 chicken thighs
3 tbs oil
1 pound Brussels sprouts, halved
8 cloves garlic, smashed
Salt and Pepper
1 onion, cut into wedges
HEAT oven to 425°. On a rimmed baking sheet, toss Brussels sprouts, onion, 2 tbs oil, and 1/4 tsp each salt and pepper. Roast until golden brown and tender, 25 min. Heat remaining oil in a skillet. Season chicken with 1/2 tsp each salt and pepper, cook skin side down until skin is crisp, 8 min. TURN chicken, add garlic and rosemary to pan, cook until garlic is golden brown and chicken is cooked through, 6 min. more. SERVE with vegetables...
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