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
¼ c. plus 2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
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
- 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.
- Add vegetables to baking sheet and drizzle with remaining oil, then season with more salt and pepper.
- 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.