Author Notes
I was really inspired by some Brussels Sprouts we ordered at a fancy steak house recently, and they served them with diced apples, which was unexpected but so perfect. What a combination! —My Stir Crazy Kitchen
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Ingredients
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6
boneless, skinless chicken thighs
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2 cups
brussels sprouts, halved
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1
red apple, 1-inch cubes
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4 ounces
pancetta
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2 tablespoons
olive oil
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1 teaspoon
rosemary (or favorite herb), minced
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salt & pepper
Directions
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Preheat oven to 425F.
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Toss pancetta, apples and brussels sprouts with 1 Tbsp of olive oil and the minced herbs.
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Spread in a single layer on the sheet pan.
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Create space on the pan for the chicken thighs. Toss the chicken with the remaining 1 Tbsp of oil and place on the sheet pan.
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Sprinkle with salt and pepper.
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Bake for 40-45 minutes (stirring the brussels mixture every 15 minutes).
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Serve alone or with rice/salad.
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