Cooking Chicken Thighs? Take This Dish to the Next Level With a Scrumptious Sauce

Reduced orange juice takes tender chicken thighs to the next level.

An orange-rosemary sauce elevates everyday roast chicken thighs. Steve Klise/TNS

Orange juice and zest reduced down to make a sweet-sour-savory pan sauce to coat crispy-skinned chicken thighs.

Orange-Rosemary Chicken Thighs With Brussels Sprouts

Serves 4

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• 1 3/4 teaspoons table salt, divided
• 1 1/4 teaspoons pepper, divided
• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 1/2 teaspoons chopped fresh rosemary, divided
• 2/3 cup chicken broth
• 3/4 teaspoon grated orange zest plus 1/3 cup juice
• 1 teaspoon honey
• 1 teaspoon white wine vinegar

Adjust oven rack to lowest position and heat oven to 475 degrees F. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken skin side down in a cold 12-inch nonstick skillet. Cook over medium-high heat until skin is deep golden brown, 7 to 10 minutes.

Meanwhile, toss Brussels sprouts, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together on a rimmed baking sheet and arrange on two-thirds of sheet. Transfer chicken, skin side up, to empty third of sheet and roast until chicken registers at least 175 degrees F, 20 to 25 minutes.