Roasted Chicken Thighs with Brussels Sprouts

Ingredients

• 0.5 teaspoon pepper black divided
• 24 ounce chicken thighs bone-in
• 1 pound brussels sprouts halved
• 2 teaspoons butter 
• 0.3 cup wine dry white
• 2 teaspoons thyme sprigs fresh divided chopped
• 1 tablespoon garlic minced
• 0.5 teaspoon kosher salt divided
• 1  optional: lemon cut into wedges
• 0.3 cup beef broth fat-free
• 1 tablespoon olive oil divided
• 0.3 cup onion thinly sliced

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin.
3. Heat a large ovenproof skillet over medium-high heat.
4. Add 1 teaspoon oil; swirl to coat.
5. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges.
6. Place pan in oven; bake at 425 for 18 minutes or until done.
7. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat.
8. Add wine; cook 2 minutes, scraping pan to loosen browned bits.
9. Remove pan from heat; add butter, swirling until butter melts.
10. Heat a large skillet over medium-high heat.
11. Add remaining 1 teaspoon oil; swirl to coat.
12. Add onion; saut 1 minute.
13. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender.
14. Add broth to pan; cover and cook 2 minutes.
15. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce.
16. Sprinkle with remaining 1 teaspoon thyme.