Nothing like feeling the crisp air of fall… well maybe there is something better – crispy chicken! This one pot recipe is sure to please your entire family! It only takes 40 minutes to put this meal on the table.

PREP TIME: 10 mins
TOTAL TIME: 40 mins


  • 1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. freshly chopped rosemary
  • salt
  • Freshly ground black pepper
  • bone-in skin-on chicken thighs
  • 10 whole peeled garlic cloves, ends trimmed
  • 1 lb. brussels sprouts, ends trimmed and halved or quartered if large
  • 2 tbsp. freshly grated Parmesan, for serving


  1. Preheat oven to 425°. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
  2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
  3. To skillet add remaining 2 tablespoons olive oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden, about 10 minutes.
  4. Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.