Roasted Chicken Thighs with Brussels Sprouts & Pancetta

Name: Roasted Chicken Thighs with Brussels Sprouts & Pancetta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 bone-in, skin-on chicken thighs; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ cup SideDish Champagne Vinaigrette, plus more for serving; 1 pound Brussels sprouts, trimmed and halved; 4 ounces diced pancetta; 2 tablespoons olive oil

Alex Snodgrass

Servings

Cook Time

50 minutes

A cozy, no-fuss sheet pan dinner where everything roasts together. The Champagne Vinaigrette gives the chicken a gourmet flavor and keeps it juicy, while the Brussels sprouts and pancetta get crispy and caramelized. Bright, simple, and perfect for a weeknight!

Grain free, gluten free, dairy free.

Roasted Chicken Thighs with Brussels Sprouts & Pancetta

Ingredients

6 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup SideDish Champagne Vinaigrette, plus more for serving
1 pound Brussels sprouts, trimmed and halved
4 ounces diced pancetta
2 tablespoons olive oil

Method

Prep the Chicken: preheat your oven to 425°F. Pat the chicken thighs dry and season evenly with salt and pepper. Place them in a large bowl and drizzle with the SideDish Champagne Vinaigrette. Toss to coat and let them slightly marinate while you prep the veggies (5 to 10 minutes is plenty).
Assemble the Sheet Pan: on a large, rimmed sheet pan, add the Brussels sprouts and pancetta. Drizzle with olive oil, season with a little salt and pepper, and toss to combine.
Add the Chicken: nestle the marinated chicken thighs in the Brussels sprouts mixture, skin side up. Spoon any extra vinaigrette from the bowl over the chicken.
Roast: cook for 35 to 40 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F. The Brussels sprouts should be caramelized and the pancetta crisp.