Shelli’s Quarantine Cooking Roasted French Chicken Thighs with Garlic, Shallots, and Brussel Sprouts
Ingredients:
8 bone in and skin-on chicken thighs
6 medium to large shallots, peeled and quartered
1-1/2 pounds of brussel sprouts (halved or quartered depending on size)
12 cloves garlic
1 lemon, quartered
3 tablespoons Herbes de Provence
2 teaspoons kosher salt
2 teaspoons black pepper
3 tablespoons olive oil
½ cup all purpose flour
1/3 cup dry sherry
Directions:
1. Heat oven to 400 degrees.
2. Mix salt and pepper together.
3. Season the chicken thighs with the salt and pepper mixture.
4. Lightly dredge chicken thighs in the flour.
5. Spread oil in a large roasting pan (Or use two if needed).
6. Place the chicken, skin side up in the roaster, and season with 2 tablespoons Herbes de Provence.
7. Add the brussel sprouts in between and on top (if needed) of the chicken thighs.
8. Arrange the shallots, garlic, and lemon quarters around the chicken, insuring even distribution to touch all thighs.
9. Season the veggies with the remaining Herbes de Provence.
10. Evenly add dry sherry.
11. Roast for 50-60 minutes, basting every 20 minutes. Very important to baste.
12. Check internal temperature. When at 165 degrees, place under broiler to finish crisping.
13. Beautiful dish. Arrange on a warmed platter, or direct to plate.
• Note: If you need to prepare in two roasting pans, double the sherry.
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