Thursday 2 July, 2020

Loop Sunday Lunch - Crispy Chicken Thighs & Roasted Brussels Sprouts

What's for lunch today? Loop has you covered. 

Today we feature this Crispy Chicken Thighs with Roasted Brussels Sprouts and Red Onions Recipe from Woman's Day that's as tasty as it is healthy. 


1 lb. small Brussels sprouts, halved (quartered

1 large Red Onion

3 tbsp. olive oil

Kosher salt and pepper

8 small chicken thighs (2 lb total)

8 clove garlic

2 sprig fresh rosemary


1. Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.

2. Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook, skin-side down, until the skin is crisp, 7 to 8 minutes.

3. Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Serve with the vegetables.

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