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
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.