How’s this for a one pan wonder on a cold winters night? What could be better than than roasted chicken thighs with sprouts and potatoes that have been tossed in all that lovely chicken fat.
The secret to this dish is the cast iron skillet, however any oven proof skillet will work. If you try this on a sheet pan the veggies are too spread out and the chicken fat spreads out and drys out while it’s cooking. The cast iron skillet is small enough that all that glorious chicken fat stays close to the veggies, so when the chicken has finished cooking you can toss those roasted veggies in it and not waste a drop.
This is the perfect quick dinner for a busy week night during the holidays.
Roasted Chicken Thighs with Sprouts and Potatoes
- 1 Cast Iron or oven proof skillet 10 inch
- 2 Bone in skin on Chicken thighs
- 2 small Yukon gold potatoes
- 12 small Brussel Sprouts
- 1 tsp Herbs de Provence
- 1/2 tbsp Olive oil
- salt and pepper to taste
- Preheat your oven to 425 degrees. Remove any excess skin from the chicken thighs, pat dry and season with the Herbs de Provence and salt and pepper. Place in the chicken in the cast iron skillet skin side up and put them in the oven. Cut up the potatoes in 1 inch pieces and cut the sprouts in half. Gently toss the potatoes and sprouts in 1/2 Tablespoon of olive oil. After the chicken has been in the oven for 15 minutes arrange the potatoes and sprouts in the pan and return to the oven. After 15 minutes take the pan out of the oven and toss the sprouts and potatoes and return to the oven to finish cooking for 15 minutes. After the chicken has cooked for 45 minutes remove the pan from the oven, take the chicken out and place it on the plates. Then once again toss the sprouts and potatoes in the chicken fat in the pan, season with salt and pepper to taste and serve.