Crispy Balsamic Chicken

• Gluten free

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 1 lb Brussels sprouts
  • 10 Garlic cloves, whole
  • 1 tbsp Rosemary
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 7/16 cup Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Parmesan

Found on delish.com

Description

Ingredients

• 1/4 c. plus 3 tablespoons extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. fresh thyme leaves
• 1 tbsp. freshly chopped rosemary
• kosher salt
• Freshly ground black pepper
• 4 bone-in skin-on chicken thighs
• 10 whole peeled garlic cloves, ends trimmed
• 1 lb. brussels sprouts, ends trimmed and halved or quartered if large
• 2 tbsp. freshly grated Parmesan, for serving

Directions

• Preheat oven to 425 degrees. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.To skillet add remaining 2 tablespoons olive oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden.Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.Garnish with Parmesan and serve.