Smoky Roasted Chicken & Brussels Sprouts

With all that’s going on in the world right now, I bet at least some of you out there are wishing we were back to simpler, happier times. This recipe takes you back to easy, summery times to make your world a little brighter, and much more delicious. Chicken and lots of Brussels sprouts get tossed in a super flavorful BBQ-esque sauce, and then roasted until sprouts are caramelized and lightly crisp. With tastes of warmer days, yet still wintery, this recipe feels like the perfect fit for the moment. I hope you enjoy!

Smoky BBQ Roasted Chicken + Brussels Sprouts

Makes 4 servings

1-½ pounds (670g) brussels sprouts, halved

4 chicken thighs, boneless skinless

2 tbs. brown sugar

2 tbs. vegetable oil

5 tsp. soy sauce, reduced sodium

2 tsp. liquid smoke

2 tsp. garlic powder

1-½ tsp. paprika 

1 tsp. onion powder

½ tsp. flaky/kosher salt

¼ tsp. black pepper, fresh ground if possible

Heat oven to 375°F/190°C.

Trim any excess fat off the chicken thighs. Spray a sheet pan well with pan spray, or lightly oil.

In a large bowl, mix together all ingredients from sugar through black pepper. Add chicken thighs to bowl and coat well with the mixture. Transfer chicken to the sheet pan.

Add Brussels to bowl and mix well to coat with the remaining mixture. Transfer to the sheet pan, placing each cut side down.

Bake for 30-35 minutes, until chicken is cooked to an internal temperature of 165°F/74°C and the sprouts are golden and deeply caramelized on the bottom.

Remove from oven and enjoy!

This makes for great leftovers too. Just place in a covered container in the fridge.

Notes: Chicken breast can be used, but thighs stay much more moist after roasting. Liquid smoke can be found at most supermarkets it seems, near the BBQ sauce section.