Crisp Chicken Thighs & Veggies With Brown Sugar Vinaigrette

10
Ingredients

15m
Prep Time

40m
Cook Time

55m
Ready In

Recipe: #36771

April 09, 2021

Categories: Chicken, Brussels sprouts, Carrot, Southern, Oven Roast No Eggs, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat, more

recipe by:
breezermom

"Recipe that uses a cast iron skillet for even cooking. It's a meal in itself....you might want some bread! Please use skin on thighs...you need the fat for the vinaigrette."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (416.5 g)
Calories 561.7
Total Fat - 32.7 g
Saturated Fat - 7 g
Cholesterol - 105.5 mg
Sodium - 1243.2 mg
Total Carbohydrate - 30.9 g
Dietary Fiber - 6.1 g
Sugars - 8.3 g
Protein - 36 g
Calcium - 63.3 mg
Iron - 4.1 mg
Vitamin C - 51.2 mg
Thiamin - 0.3 mg

Step 1

Preheat the oven to 450° F,

Step 2

Line a baking sheet with parchment paper. Combine 1 tablespoon oil, 1/4 teaspoon salt, and potatoes in a bowl; toss to coat. Spread the potato mixture on the prepared pan; bake at 450° for 15 minutes or until the potatoes are tender when pierced with a fork. Remove the pan from the oven; keep warm.

Step 3

Meanwhile, place a wire rack on a baking sheet. Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet, skin side down. Cook for 8 minutes. Flip, and cook 2 minutes (chicken will not be cooked through). Place the chicken on the wire rack. Reserve the drippings in the skillet. Bake the chicken at 450° for 10 minutes or until done.

Step 4

Return the skillet to medium-high heat. Add the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, halved Brussels sprouts, and carrots to the drippings in the pan; cook for 8 minutes. Remove the pan from heat. Remove the vegetables from the pan with a slotted spoon; set aside (do not wipe out pan).

Step 5

Place the shallots in a small bowl. Add the vinegar to the skillet, scraping to loosen the browned bits. Add the vinegar mixture, remaining oil, and brown sugar to the shallots, stirring to combine. Place 1 cup potatoes and 1/2 cup vegetable mixture on each of 4 plates; top each serving with 1 chicken thigh and about 1 1/2 tablespoons shallot mixture.

1 Reviews

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LifeIsGood

This was delicious and will make it into my Best of 2021 file. I LOVED the veggie combo and the roasted potatoes. The chicken was delicious, too. It took my chicken and potatoes about double the time listed. It was a mostly hands-on type of recipe but is most definitely well worth it! Excellent, healthy, and company worthy. Thank you!