Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 4 tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 lb Brussels sprouts, halved
  • 2 large carrots, sliced into coins
  • 1 tsp dried thyme

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the chicken thighs with 2 tbsp olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
  3. Toss the halved Brussels sprouts and sliced carrots with 2 tbsp olive oil, salt, and dried thyme.
  4. Place a cast iron skillet over medium-high heat. Once the oil shimmers, sear the chicken thighs for 3-4 minutes per side until a mahogany-colored crust forms.
  5. Scatter the seasoned vegetables around the seared chicken in the pan, ensuring they are not overcrowded.
  6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from oven.
  8. Let the meat rest for 5 minutes before slicing to retain juices.