Roasted Chicken Thighs with Grapes and Brussels Sprouts

Name: Roasted Chicken Thighs with Grapes and Brussels Sprouts
Yield: Makes 2 to 4 servings
Ingredients: ½ cup Vegetable Broth or Chicken Stock; 1 cup seedless red grapes; 2 tablespoons olive oil; 2 large shallots, thinly sliced; 1 pound Brussels sprouts, ends trimmed, halved; Kosher salt and freshly ground black pepper; 1 pound boneless, skinless chicken thighs; ½ teaspoon dried thyme; 1 teaspoon minced fresh rosemary; 2 tablespoons unsalted butter

Preparation info

Makes
2 to 4
servings

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

To me there’s nothing better than a one-pan meal. You already know I love roasted grapes, based on my Bruschetta Board, and here they pair well with savory Brussels sprouts for a fresh new twist on chicken dinner.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs

Main course
Dinner
Gluten-free

Method

Preheat the oven to 425°F. In a large ovenproof skillet or cast-iron pan, heat the olive oil over medium-high heat. Season the chicken thighs with a little salt and pepper on both sides. When the oil is shimmering, add the chicken thighs and sear until nicely browned on the first side,