I do have a huge weakness for brussels sprouts. I really like them! This dish combines beautifully with the lemon chicken, garlic, onion and all the other goodies. Great dish! Enjoy!
-2 Tbs extra virgin olive oil
-4 chicken thighs, bone in, skin on
-1/2 medium red onion, chopped
-3 cloves garlic, minced
-1 lb brussels sprouts, tops cut off and sliced in half
-1 cup chicken stock
Preheat oven to 350 F.
Meanwhile, heat oil in large oven proof skillet. Score the thighs and season generously on both sides with salt and pepper. Add thighs, skin side down, to hot skillet. Brown on both sides (about 4 minutes on each side). They will not be done cooking at this point. Remove chicken from skillet onto a plate.
Return skillet to stove. Add the chopped onion and cook for 3-4 minutes. Add the garlic and cook for about 30 seconds. Add the halved sprouts. Saute until they begin to brown. Add the chicken stock and mix well. Zest and juice the lemon. Add to the skillet. Mix well.
Add the browned thighs to the skillet (make room around the sprouts). Place skillet into preheated even and bake for about 20 minutes or until chicken is cooked through. It will be nice and sizzly at this point. Serve immediately. Enjoy!