Sage and chicken are a classic combination, bringing warm, homey flavor to the popular protein. The chicken is roasted over always-savory, sometimesbitter Brussels sprouts. The halved Brussels are sweetened up with a touch of butter, sage and garlic as well, uniting them with the flavorful chicken thighs. Try topping this recipe with a little bit of sharp parmesan or, if you’re dairy-free, sprinkle with a little nutritional yeast. Your taste buds will thank you.

Roasted chicken and Brussels with butter, garlic and sage

3 cups of halved Brussels sprouts
2-4 chicken thighs
3 tablespoons of melted butter,
separated
3 teaspoons of dried sage, separated
3 teaspoons of garlic powder,
separated
Salt and pepper to taste
Grated parmesan cheese or
nutritional yeast (optional)

First, set your oven to 400 degrees. Next, take a 13×9 inch baking dish and pour in your halved Brussels. Drizzle with 2 tablespoons of butter, reserving the last tablespoon for your chicken. Sprinkle with 2 teaspoons each of sage and garlic powder, and stir until all the Brussels are coated with the butter and spices. Sprinkle with salt and pepper.

Next, take your 2 to 4 chicken thighs and lay them on top of the Brussels. Drizzle each thigh with your last tablespoon of butter, then sprinkle with your remaining sage and garlic powder. Salt and pepper the thighs and place the dish in the oven for about 40 minutes.

This recipe is fantastic because the Brussels flavor the chicken, and the chicken flavors the Brussels. Spinkle with a little parmesan cheese or nutritional yeast for an extra bite. It’s a delicious, healthy meal for a cozy night at home. Enjoy!

ALICIA BANE is Wire Editor of The Times Record, and a food blogger. See more recipes from her at eeshaeats.wordpress.com

Comments are not available on this story.