Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp melted unsalted butter
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs bone-dry with paper towels to ensure crispy skin.
  3. Trim the woody stems from the Brussels sprouts and slice them in half lengthwise.
  4. In a large bowl, toss the chicken and sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  5. Spread the ingredients onto a rimmed baking sheet. Place chicken skin-side up and sprouts cut-side down, ensuring there is space between pieces to prevent steaming.
  6. Roast for 25–30 minutes until the chicken skin is golden-brown and the sprouts have charred, mahogany edges.
  7. While the pan is roasting, whisk together the balsamic vinegar, honey, melted butter, and minced garlic in a small bowl.
  8. Drizzle the glaze over the roasted chicken and Brussels sprouts before serving.