Herb Roasted Chicken Thighs with Garlic Brussels Sprouts & Mushrooms

Ingredients

• 280g Raw chicken thigh
• 150g Raw Brussels sprouts
• 120g White button mushroom
• 15g Garlic, raw
• 5g Extra light olive oil

Method

1. 1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly spray with cooking spray.
2. 2Pat the chicken thighs dry with paper towels—this ensures crispy skin. Season generously with salt and freshly ground black pepper on both sides.
3. 3Crush the garlic cloves (no need to peel) and toss them with the Brussels sprouts, mushrooms, and olive oil in a large bowl. Season with salt, pepper, and any dried herbs you have on hand (rosemary, thyme, or oregano work great). Mix well.
4. 4Arrange the chicken thighs skin-side up on one half of the baking sheet. Spread the vegetable mixture (Brussels sprouts, mushrooms, and garlic) around the chicken, leaving space between items for even cooking.
5. 5Roast for 30-35 minutes, stirring the vegetables halfway through (around the 15-minute mark). The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the skin is golden and crispy.
6. 6Remove from oven and let rest for 3-5 minutes. The resting period allows juices to redistribute, keeping the meat tender and juicy.
7. 7Serve immediately while hot. The garlic becomes sweet and mild when roasted—squeeze it out of its skin onto the vegetables or eat it whole if desired.
8. 8**Pro Tips:**
9. 9- Don't skip the resting time—it makes a significant difference in meat quality
10. 10- Arrange vegetables in a single layer for even roasting and caramelization
11. 11- If vegetables are browning too quickly, move them to the cooler edges of the pan or cover loosely with foil for the last 10 minutes
12. 12- Chicken thighs are more forgiving than breast meat—they stay juicy and flavorful even if slightly overcooked