Recipe for Parmesan topped Thyme Roast Chicken thighs with roast Brussels sprouts and onion

2 free range chicken thighs
100g brussels sprouts – slice in half
½ onion – cut into wedges
3g thyme – tear roughly
½ clove garlic – crush (keep skin on)
10g parmesan – grate finely
parmesan – grate finely
olive oil (from your pantry)
salt and black pepper (from your pantry

How to
Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Place a pan on a medium-high heat. Drizzle in a little olive oil and when the pan is hot, place the chicken skin-side down. Cook until the skin is golden, about 3 minutes.

Transfer the chicken to a large casserole dish or roasting tray with the brussels sprouts, thyme, garlic and onion. Pour over a good glug of olive oil and season generously with salt and pepper. Arrange everything in one layer, with the chicken skin-side up. Roast for 35 minutes (give everything a little mix every 10 minutes). After 35 minutes remove the dish from the oven and sprinkle the chicken, brussels sprouts and onion with the parmesan. Roast for another 5-10 minutes, until the chicken is cooked through.

Serve the chicken with the golden brussels sprouts and onion.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.