Preheat oven to 425 degrees f. Learn our secrets to marinating chicken and how to trim brussel sprouts. Coat a large rimmed baking sheet with cooking spray.
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Chicken Thigh & Brussels Sprouts Skillet [One Pot] Andy The RD
Total time 1 hour rating 4 (4,015) notes read 275.
Pat dry with paper towels.
Bring water or broth to a boil in a medium saucepan over high heat.Web for easy clean up, you can line the pan with foil. Season with salt and pepper to taste.Preheat the oven to 475 degrees f (245 degrees c).
Preheat oven to 400 f.Reduce heat to medium low,. Add brussels sprouts, gnocchi and onion;Meanwhile, toss brussels sprouts, 3 teaspoons.
Place in a large bowl with brussels sprouts, wine, sausage, shallots, lemon slices,.
Clean and trim fat from chicken.Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Boneless cooks more quickly and will leave the veggies and potatoes underdone.Spray a baking pan with nonstick spray.
Add brown and wild rice blend and return to a simmer.Preheat oven to 450 degrees f. Pour chicken and vegetable mixture onto the.Web baked chicken thighs with a flavorful garlic, lemon and dijon marinade with brussel sprouts that baste in the scrumptious pan drippings.
![Chicken Thigh & Brussels Sprouts Skillet [One Pot] Andy The RD](https://i2.wp.com/andytherd.com/wp-content/uploads/2021/04/9781647399740_recipes_013-scaled-e1617471592594-1536x1304.jpg)
Spread on a large rimmed baking sheet.
