Chicken thigh & brussels sprout skillet
303cal, 24p, 6c, 19f (per meal)
4 tsp (20mL)
3/4 cup(s) (mL)
10 oz (284g)
1 medium (2-1/2" dia) (110g)
4 thigh (380g)
1
Preheat the oven to 350°F (175°C) and season the chicken thighs with some salt and pepper.
2
Heat the oil in an ovenproof skillet over medium-high heat. Place the chicken skin-side down and sear for 3-5 minutes until the skin is golden brown. Flip the chicken and reduce the heat to low.
3
Scatter the onion and brussels sprouts around the chicken. Pour in the vegetable broth and bring to a simmer, then turn off the heat.
4
Transfer the skillet to the oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Enjoy.