Crisp Chicken Thighs & Veggies With Brown Sugar Vinaigrette

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.