Chicken Thighs with Brown Sugar, Garlic, and Herbs


2 tbsp. white wine vinegar

kosher salt and freshly ground black pepper

4 cloves garlic, minced

¼ c. brown sugar 

1 tsp. fresh thyme, stripped and chopped

4-6 bone-in, skin-on chicken thighs (Gilcrest, of course)

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, brown sugar, 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.  Enjoy!  Recipe courtesy of Delish.

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