YOUR SOLIN GENERATED RECIPE
Crispy Skinned Roasted Chicken with Balsamic Glazed Brussels Sprouts
Savor the contrast of the crispy skinned roasted chicken paired with tangy, slightly sweet balsamic glazed Brussels sprouts. The chicken is roasted to perfection with a savory seasoning that highlights its robust flavor, while the Brussels sprouts are caramelized with a drizzle of balsamic vinegar, olive oil, and a hint of honey. This dish is a beautiful balance of rustic comfort and refined taste.
INGREDIENTS
1 piece (8 oz) Chicken Thigh, skin-on
1 cup Brussels Sprouts, halved
1 tsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Honey
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Pat the chicken thigh dry with paper towels, then season it generously with salt and pepper.
Place the chicken thigh, skin-side up, on a lined baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F.
While the chicken roasts, prepare the Brussels sprouts by trimming the ends and cutting them in half. In a bowl, toss the sprouts with olive oil, minced garlic, salt, and pepper.
Spread the Brussels sprouts on a separate baking sheet and roast in the oven for about 20 minutes, stirring halfway, until they are tender and beginning to caramelize.
In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and let it reduce for 3-4 minutes until slightly thickened, stirring frequently.
Once ready, drizzle the balsamic glaze over the roasted Brussels sprouts. Serve the crispy chicken thigh alongside the glazed Brussels sprouts for a balanced and flavorful meal.