Crispy Chicken Thighs over Caramelized Brussels & Apples with Cranberry-Brie Pan Sauce Prep Time: 20 min | Cook Time: 40 min | Total Time: 60 min | Servings: 4 Ingredients For the chicken and vegetables: - 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g) - 1 lb Brussels sprouts, trimmed and halved (450 g) - 2 medium Honeycrisp apples, cored and cut into wedges (300 g) - 1 small red onion, sliced (100 g) - 2 tbsp olive oil (30 ml) - 1 tsp garlic powder (3 g) - ½ tsp smoked paprika (1 g) - ½ tsp dried thyme (0.5 g) - ¾ tsp salt (4 g) - ½ tsp black pepper For the cranberry-Brie pan sauce: - ½ cup fresh or frozen cranberries (50 g) - 3 oz Brie cheese, rind removed and cubed (85 g) - ½ cup low-sodium chicken broth (120 ml) - 2 tbsp honey (42 g) - 1 tbsp Dijon mustard (15 g) - 1 tbsp apple cider vinegar (15 ml) - 1 clove garlic, minced (3 g) - 1 tsp fresh rosemary, finely chopped (1 g) - 1 tbsp unsalted butter (14 g) Directions 1. Prepare the oven: Preheat oven to 425°F (220°C). Pat chicken thighs completely dry with paper towels. Season with garlic powder, smoked paprika, thyme, salt, and black pepper. 2. Crisp the chicken skin: Heat an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 7–9 minutes without moving, until the skin is deeply golden and crisp. Flip and cook for 2 minutes. Transfer to a plate. 3. Caramelize the vegetables: Carefully drain excess fat, leaving about 1 tablespoon in the skillet. Add Brussels sprouts, cut-side down, and cook for 3–4 minutes. Add apples and red onion, tossing gently to coat. 4. Roast everything: Return chicken thighs to the skillet, placing them skin-side up over the vegetables. Transfer to the oven and roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized. 5. Make the cranberry sauce: Transfer chicken and vegetables to a serving platter and loosely cover. Place the skillet over medium-low heat. Add cranberries, chicken broth, honey, Dijon mustard, apple cider vinegar, garlic, and rosemary. Simmer for 5–7 minutes until the cranberries burst and the sauce thickens slightly. 6. Finish with Brie: Reduce heat to low. Whisk in Brie cubes and butter until melted and creamy. If the sauce becomes too thick, add a splash of chicken broth. 7. Plate and serve: Arrange caramelized Brussels sprouts and apples on serving plates. Place crispy chicken thighs on top and spoon warm cranberry-Brie sauce around the chicken, keeping the crispy skin exposed. Garnish with fresh rosemary. Nutritional Info (per serving) Calories: 620 | Protein: 43 g | Carbs: 34 g | Fat: 35 g | Fiber: 6 g | Sugar: 21 g | Sodium: 620 mg #followmyrecipes #holidaycountdown2026 #Thanksgivingrecipes #phototrend #thanksgivingsidedish - @315justme