Chicken Thighs with Ginger Orange Glaze and Brussels Sprouts

Ingredients

Chicken

• 6 to 8 bone in, skin on chicken thighs

• Kosher salt

• Freshly ground black pepper

Vegetables

• 1½ pounds Brussels sprouts, trimmed and halved (quartered if large)

• 1 tablespoon olive oil

• Pinch of salt

Ginger Orange Glaze

• 1 cup fresh orange juice

• Zest of 1 orange

• 2 tablespoons fresh ginger, finely grated

• 3 tablespoons honey or maple syrup

• 2 tablespoons soy sauce or tamari

• 2 tablespoons rice vinegar or apple cider vinegar

• 1 tablespoon olive oil

• 1 small clove garlic, finely grated

• Optional: pinch of red pepper flakes

Directions

Season the chicken

Pat the thighs dry and season generously with salt and black pepper. Set aside at room temperature while you prepare the glaze.

Make the glaze

Combine all glaze ingredients in a small saucepan. Bring to a gentle simmer over medium low heat and cook for 12 to 15 minutes, stirring occasionally, until lightly thickened and aromatic. Remove from heat.

Prepare the Brussels sprouts

Toss the Brussels sprouts with olive oil and a pinch of salt. Spread them in an even layer in a large baking dish or roasting pan.

Assemble

Nestle the chicken thighs skin side up directly on top of the Brussels sprouts. Pour about half of the glaze over the chicken and vegetables, reserving the rest.

Slow bake

Cover tightly with foil and bake at 300°F for 1 hour and 15 minutes. The sprouts will soften and absorb the citrus ginger juices while the chicken becomes tender.

Uncover and finish

Remove the foil, spoon the remaining glaze over the chicken, and increase the oven temperature to 375°F. Bake uncovered for 25 to 35 minutes, until the skin is well rendered, the glaze is glossy, and the Brussels sprouts are caramelized at the edges.

Optional broil

For deeper browning, broil for 2 to 4 minutes, watching closely.

Rest and serve

Let rest for 10 minutes before serving. Toss the Brussels sprouts gently in the pan juices and spoon extra glaze over the chicken.

Notes

• If you like your Brussels sprouts deeply browned, transfer the chicken to a plate after the slow bake, raise the oven to 400°F, and roast the sprouts uncovered for 10 minutes before returning the chicken for the final glaze.