Roasted Chicken with Brussels Sprouts and Garlic Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F. In a small bowl, blend the softened butter with minced garlic, chopped fresh thyme and rosemary leaves, lemon juice, smoked paprika, and a pinch of salt until well combined.

   Tip: Make the herb butter ahead of time for easier prep on cooking day.

2. 2

   Pat the chicken thighs dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Dry skin is essential for achieving a crispy, golden exterior.

3. 3

   Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Once shimmering, carefully place chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy.

   Tip: Don't move the chicken while searing to develop a proper crust.

4. 4

   Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast uncovered for 20 minutes.

   Tip: Use an oven-safe skillet to seamlessly transition from stovetop to oven.

5. 5

   Remove the skillet from the oven and scatter the halved Brussels sprouts around the chicken. Toss the sprouts with a light drizzle of olive oil, salt, and pepper.

   Tip: Cut Brussels sprouts flat-side down so they caramelize beautifully.

6. 6

   Return the skillet to the oven and roast for an additional 20-25 minutes, stirring the Brussels sprouts halfway through, until they're deeply caramelized and the chicken reaches an internal temperature of 165°F.

   Tip: Use a meat thermometer inserted into the thickest part of the thigh to check for doneness.

7. 7

   Remove from the oven and top each chicken thigh with a generous dollop of the prepared garlic herb butter, allowing it to melt over the hot chicken and vegetables.

   Tip: The residual heat will soften the butter perfectly, creating a silky sauce.

8. 8

   Let rest for 5 minutes before serving, then garnish with additional fresh herb sprigs if desired.