Crispy Chicken Thighs With Roasted Brussels Sprouts And Red Onio - cooking recipe

Ingredients

1 lb small Brussels sprout, halved (quartered if large)
1 large red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
8 small chicken thighs
8 garlic cloves, smashed
2 sprigs fresh rosemary, broken into small pieces

Preparation

Heat oven to 425\u00b0F On a large, rimmed baking sheet, toss the Brussels sprouts with the onion, 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.
Heat the remaining oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper and cook, skin side down, until the skin is crisp, 7 to 8 minutes.
Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more.
Serve with the vegetables.