Cooking up chicken thighs? Take this dish to the next level with a scrumptious sauce
Jessica Rudolph, America's Test Kitchen
on
Orange juice and zest reduced down to make a sweet-sour-savory pan sauce to coat crispy-skinned chicken thighs.
Orange-Rosemary Chicken Thighs with Brussels Sprouts
Serves 4
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 3/4 teaspoons table salt, divided
1 1/4 teaspoons pepper, divided
1 1/2 pounds Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 1/2 teaspoons chopped fresh rosemary, divided
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