- kosher salt & freshly ground black pepper
- 4 chicken thighs, bone-in and skin-on, patted dry with paper towel
- 4 tablespoons olive oil
- 1 1⁄2 cups Brussels sprouts, halved
- 1 sweet potato, diced
- 1 large red onion, sliced into 1-inch wedges
- 1 head garlic, halved horizontally
- 1⁄2 cup chicken stock
- 1 tablespoon unsalted butter
- 3 tablespoons fresh lemon juice
- chopped herbs, such as dill, parsley, cilantro, and chives, for serving
Directions See How It's Made
- Preheat oven to 425 degrees F.
- Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper.
- Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and sauté on underside for an additional 3 minutes. Remove to a plate.
- Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots.
- Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.