Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper or foil for a zero-scrub cleanup.
  2. In a mixing bowl, toss the chicken thighs with olive oil, garlic powder, smoked paprika, salt, and pepper. In the same bowl (or a separate one), toss the halved sprouts with olive oil, balsamic vinegar, salt, and pepper.
  3. Place the chicken thighs on one side of the pan and the sprouts on the other, leaving space between the sprouts to ensure hot air can circulate for roasting.
  4. Roast in the oven for 20–25 minutes. Halfway through, use tongs to flip the chicken and toss the sprouts until the chicken is golden-brown and sprout leaves are charred.
  5. Remove the pan from the oven. Transfer the chicken to a plate and let it rest for 5 minutes before serving.