ArcaMax

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

2/3 cup chicken broth

3/4 teaspoon grated orange zest plus 1/3 cup juice

1 teaspoon honey

1 teaspoon white wine vinegar

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken skin side down in a cold 12-inch nonstick skillet. Cook over medium-high heat until skin is deep golden brown, 7 to 10 minutes.

2. Meanwhile, toss Brussels sprouts, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together on a rimmed baking sheet and arrange on two-thirds of sheet. Transfer chicken, skin side up, to empty third of sheet and roast until chicken registers at least 175 degrees, 20 to 25 minutes.

3. Pour off all but 2 tablespoons fat from skillet. Add shallot, 1 teaspoon rosemary, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook over medium-high heat until softened, about 1 minute. Add broth, orange zest and juice, honey, and vinegar and cook until thickened, about 5 minutes. Off heat, return chicken to skillet, turning to coat. Sprinkle with remaining 1/2 teaspoon rosemary. Serve.

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