Once I discovered how easy sheet pan dinners are, I've added a couple more to my rotation. This one is the newest addition and is just as easy as the rest. The flavor is fantastic and with a little planning ahead, makes for a quick dinner.
Recipe from Feasting at Home
2 pound of chicken thighs, bone in, skin on
1 to 1.5 pounds brussels sprouts, trimmed (if they are larger, cut them in half)
For the marinade:
1/4 cup honey
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 to 3 teaspoons sriracha (or chili garlic paste)
4 large garlic gloves, mined
1 tablespoons fresh ginger, finely minced (or ginger paste)
1 teaspoon kosher salt
1/2 to 1 teaspoon Szechuan peppercorns, toasted and crushed (or use black peppercorns)
Stir together all of the marinade ingredients. Set aside half of the marinade and store in your fridge until ready to use. Place the chicken in a bowl and stir with the other 1/2 of the marinade. Cover and allow the chicken to marinate for at least 30 minutes (or overnight).
Preheat your oven to 425F.
Line a baking sheet with foil or parchment paper.
Toss the brussels sprouts with the reserved marinade. Spread them evenly on your baking sheet. Fit the chicken pieces in between the brussels sprouts.
Bake for 30 minutes. After 20 minutes, check to see if you need to rotate the sheet pan or spoon juices over the chicken. Check the chicken for doneness at 30 minutes. If cooked, you can broil for a few minutes to make the chicken skin golden brown.
No comments:
Post a Comment