Crispy Orange-Rosemary Chicken with Golden Brussels Sprouts

1. Season Chicken Thighs

Pat the chicken thighs dry and season them with 1 teaspoon of salt and 0.5 teaspoon of pepper.

2. Cook Chicken Thighs

Place the chicken thighs skin-side down in a cold 12-inch nonstick skillet. Cook over medium-high heat for 7 to 10 minutes until the skin turns a deep golden brown.

3. Prepare Brussels Sprouts

Toss the halved Brussels sprouts with 3 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of pepper. Arrange on two-thirds of a rimmed baking sheet.

4. Roast Chicken and Brussels Sprouts

Transfer the chicken thighs skin-side up to the empty third of the baking sheet and roast at 450°F for 20 to 25 minutes until the chicken reaches an internal temperature of 175°F.

5. Prepare Orange-Rosemary Sauce

Pour off all but 2 tablespoons of fat from the skillet. Add the minced shallot, 1 teaspoon of chopped rosemary, the remaining 0.75 teaspoon of salt, and 0.25 teaspoon of pepper. Cook over medium heat for about 1 minute until the shallot is softened.

6. Reduce Sauce

Add the chicken broth, orange zest, orange juice, honey, and white wine vinegar to the skillet. Cook for about 5 minutes until the mixture reduces and thickens.

7. Coat Chicken with Sauce

Once the chicken and Brussels sprouts are done roasting, remove from the oven. Off the heat, return the chicken to the skillet with the sauce and turn to coat thoroughly. Sprinkle with the remaining 0.5 teaspoon of chopped rosemary.

8. Serve

Serve the crispy orange-rosemary chicken hot alongside the golden Brussels sprouts, drizzled with the luscious orange-rosemary sauce. Enjoy!