Ingredients
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1/2 lemon, scrubbed
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1 lb Brussels sprouts, trimmed and halved
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2 tbsp butter, melted
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2 tbsp olive oil
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2 tsp dried rosemary
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2 lbs bone-in skin-on chicken thighs
Steps
1
Preheat oven to 425°F. Thinly slice the lemon.
2
To a large bowl, add the Brussels sprouts and butter. Season with salt and pepper. Toss until well coated. Arrange sprouts cut-sides down on large rimmed baking sheet.
3
To same bowl, add the oil, rosemary, and chicken thighs. Season with salt and pepper and toss to coat. Nestle chicken skin-sides up on top of Brussels sprouts. Scatter lemon slices around (but not on) chicken.
4
Bake 30–35 min., until chicken is cooked through. Set oven to broil and broil 2–3 min., until chicken is browned.