Crispy Herb Chicken & Brussels Sprouts: Your New Favorite High-Protein, Low-Calorie Meal Staple

👩‍🍳 Instructions

1. 1

   Pat chicken thighs very dry with paper towels. In a small bowl, combine 2 tbsp olive oil, rosemary, thyme, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp pepper. Rub mixture all over the chicken.
2. 2

   Preheat oven to 400°F (200°C) for roasting Brussels sprouts (or prepare air fryer). Trim and halve Brussels sprouts. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
3. 3

   For Brussels sprouts (Oven Method): Spread sprouts in a single layer on a baking sheet. Roast for 20-30 minutes, flipping halfway, until tender-crisp and caramelized. For Brussels sprouts (Air Fryer Method): Arrange sprouts in a single layer in air fryer basket. Air fry at 375°F (190°C) for 15-20 minutes, shaking every 5-7 minutes, until tender with crispy edges. Cook in batches if needed.
4. 4

   Lightly spray air fryer basket with cooking oil. Place seasoned chicken thighs (skin-side up) in a single layer. Air fry at 375°F (190°C) for 18-25 minutes, until internal temperature reaches 165°F (74°C) and skin is crispy. Increase to 400°F (200°C) for last 2-3 minutes if needed for extra crispness. Let chicken rest 5 minutes.
5. 5

   Prepare Lemon-Dijon Sauce: Whisk together Dijon mustard, lemon juice, 1 tbsp olive oil, honey/maple syrup (if using), and a pinch of salt and pepper.
6. 6

   Prepare Creamy Garlic Dressing: Combine Greek yogurt, 1 minced garlic clove, parsley, chives, apple cider vinegar, and a pinch of salt and pepper. Stir until smooth.
7. 7

   Serve chicken drizzled with Lemon-Dijon sauce and Brussels sprouts topped with Creamy Garlic Dressing. Enjoy immediately.