Meals

Hot Honey Chicken & Brussels Sprouts

Name: Hot Honey Chicken & Brussels Sprouts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. hot honey, such as Mike’s Hot Honey; 1 tbsp. apple cider vinegar; 1/4 tsp. crushed red pepper flakes; 3 tsp. kosher salt, divided; 2 tbsp. neutral oil; 4 bone-in, skin-on chicken thighs (about 2 lb. total); 1 lb. Brussels sprouts, trimmed, halved lengthwise; 2 scallions, thinly sliced

4 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1/4 c. hot honey, such as Mike’s Hot Honey

1 tbsp. apple cider vinegar

1/4 tsp. crushed red pepper flakes

3 tsp. kosher salt, divided

2 tbsp. neutral oil

4 bone-in, skin-on chicken thighs (about 2 lb. total)

1 lb. Brussels sprouts, trimmed, halved lengthwise

2 scallions, thinly sliced

Directions

Place a rack in center of oven; preheat to 400°. In a 2-cup glass measuring cup, combine honey, vinegar, red pepper, and 1/2 teaspoon salt. Microwave in 30-second increments, stirring between each, until bubbling and reduced to about 1/4 cup, about 2 1/2 minutes total. Let cool to room temperature.

Meanwhile, in a large heatproof skillet over medium heat, heat oil. Season chicken on both sides with 2 teaspoons salt and arrange in pan skin side down. Cook, undisturbed, until chicken skin is deeply golden brown, 10 to 12 minutes. Turn skin side up and continue to cook until just browned on the bottom, about 1 minute more (chicken will not be fully cooked). Transfer to a plate.

Increase heat to medium-high. Add Brussels sprouts; season with remaining 1/2 teaspoon salt and stir to coat in schmaltz. Spread in a single layer and turn Brussels sprouts cut side down. Cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes.

Set aside 1 tablespoon sliced green scallion parts. Add remaining scallions to Brussels sprouts and toss to combine. Arrange chicken on top skin side up. Brush tops of chicken thighs generously with about half of glaze; reserve remaining glaze.

Transfer pan to oven and roast until vegetables are tender and chicken is deeply golden brown and an instant-read thermometer inserted into thickest part registers 165°, 8 to 12 minutes more.

Brush chicken with remaining glaze. Top with reserved scallion green parts.

Nutrition

Serving Size

Calories

605

Total Fat

39 g

Saturated Fat

9 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

189 mg

Sodium

803 mg

Total Carbohydrate

24 g

Dietary Fiber

5 g

Total Sugars

20 g

Protein

36 g