The reduced pan sauce at the end is optional but makes a nice addition to this one-pot, comfort-food dish. Serve with mashed potatoes or warm bread and a mixed green salad. Cost per serving: $5
Recipe Ingredient Details:
1 tablespoon ground black pepper
1/2 teaspoon salt
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
6 cloves garlic (pressed)
1 1/2 tablespoons olive oil
6 bone-in skinless chicken thighs
1 small red onion (cut into 1/2-inch wedges )
1/2 pound whole baby carrots
1/2-1 cup low-sodium chicken broth
1 pound frozen brussels sprouts (partially thawed)
1/2 cup chopped fresh parsley
Preheat oven to 425˚. In a small bowl, combine black pepper, salt, paprikas, cinnamon, and cayenne; mix well. Stir in garlic and olive oil to make a paste. Arrange chicken, bone side down, in a 9x12-inch baking dish, and rub paste evenly into tops. Scatter onion and carrots between chicken pieces. Pour in broth as needed to reach a depth of ½ inch. Place on middle oven rack and roast for 20–25 minutes, until chicken begins to turn golden.
Remove dish from oven and add brussels sprouts. Stir gently to coat with pan juices, and sprinkle lightly with salt and pepper. Reduce heat to 375˚ and continue roasting for 20–25 minutes more, until chicken is cooked through and vegetables are tender.
Remove from oven, season with salt and pepper, and arrange on a platter; tent with foil to keep warm. (If your dish is safe for stovetop, place over high heat, bring liquid to a boil, and cook for 3–5 minutes, until juices are reduced; otherwise skip this step.) Serve chicken and vegetables showered with parsley, with pan juices on the side.
Recipe Additional Notes:
PER SERVING: 239 cal, 8g fat (4g mono, 2g poly, 2g sat), 70mg chol, 24g protein, 22g carb, 8g fiber, 462mg sodium.
Thu, 2012-03-01 17:42