Splenda Sweet Swaps

This one-pan-wonder with crispy brussels sprouts and sweet carrots brings in all the
flavors of the season. Gather everyone around the table in no time.

BROWN SUGAR, GARLIC & HERB CHICKEN THIGHS RECIPE

Serves 6

INGREDIENTS

¼ c. plus 2 tbsp. extra-virgin olive oil

2 tbsp. white wine vinegar

kosher salt

Freshly ground black pepper

4 cloves garlic, minced

¼ c. SPLENDA® Brown Sugar Blend, loosely packed

1 tsp. fresh thyme, stripped and chopped

6 bone-in, skin-on chicken thighs

1 lb. Brussels sprouts, cleaned and halved

½ lb. carrots, tops trimmed and halved

DIRECTIONS

  1. Preheat oven to 400 degrees F. In a large bowl, combine ¼ c. olive oil, vinegar, 1 tsp. salt, ½ tsp. pepper, garlic, SPLENDA® Brown Sugar Blend, and thyme. Marinate chicken for 30 minutes.
  2. Add vegetables to baking sheet and drizzle with remaining oil, then season with more salt and pepper.
  3. Nestle in chicken thighs. Bake until everything is golden and cooked through, 50 minutes. Cover with aluminum foil in the last 10 minutes of cooking.

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