Roasted Chicken Thighs with Garlicky High-Glucoraphanin Broccoli Sprouts

Peppery wilted broccoli sprouts pair perfectly with crispy, spiced roasted chicken for an easy weeknight meal. 

Serves 4

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder

For the Sprouts:

• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 8 cups high-glucoraphanin broccoli sprouts
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 lemon, halved
• ¼ cup shaved Parmesan (optional)

Directions

1. Preheat oven to 400°F.
2. Pat chicken thighs dry with a paper towel; drizzle evenly with 2 tbsp olive oil.
3. Combine salt, pepper, paprika, cumin, coriander, and garlic powder in a small bowl. Rub thighs evenly with spice mixture.
4. Place thighs skin-side up on a baking sheet lined with parchment paper. Roast 35-40 minutes, or until skin is crispy and internal temperature reaches 165°F. Set aside.
5. While the chicken is resting, heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic; sauté for 30 seconds or until fragrant.
6. Add sprouts to skillet, tossing with tongs until just wilted (about 1 minute). Add salt and pepper; toss to combine. Remove from heat; squeeze juice of ½ lemon over skillet.
7. Divide sprouts mixture evenly among 4 plates; top evenly with Parmesan, if desired. Place 1 thigh over each bed of greens. Serve immediately.