Ingredients
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1/3 cup EVOO, divided
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3/4 tsp kosher salt
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1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces
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4 (6oz) skin on, bone-in thighs
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1/2 tsp fresh ground pepper, divided
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2 cups Brussels Sprouts, cut in half
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1 1/2 cups rough chopped carrots
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3 tbsp finely chopped shallots
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4 tbsp apple cider vinegar
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1 tbsp light brown sugar
Directions
- Preheat oven to 450
- Combine 1 to 2 tbsp olive oil, 1/4 tsp salt, and potatoes in a bowl, and toss to coat. Line a 1/2 baking sheet with parchment paper, add potatoes and bake at 450 for 15 minutes, or until tender when pierced with a fork. Remove pan from oven, cover with foil to keep warm, and set aside.
- Place a wire rack on another baking sheet. Heat 1 – 2 tbs oil in a large cast iron skillet on medium high. Sprinkle chicken with salt and pepper, and add to hot skillet skin side down. Cook for about 8 minutes, or until the skin gets crispy. flip and cook for 2 more minutes ( chicken will NOT be cooked through) Reserve drippings in skillet. Place chicken on a wire rack, and bake at 450 for about 10 more minutes, or until juices run clear, and the temp is 165 degrees.
- Return the skillet to medium high heat. Add remaining salt, and pepper, halved Brussels Sprouts, and carrots to drippings in the pan, cover, and cook for about 8 minutes stirring frequently, until carrots are al dente, and the sprouts are browning. Remove vegetables from the pan with a slotted spoon and set aside. ( do NOT wipe out the pan)
- Place shallots in a small bowl. Add vinegar to the skillet, and scrape loose brown bits up. Add this vinegar mixture, remaining oil ( should be at least 2 tbs or so), and brown sugar to shallots, and stir to combine.
- Place 1 cup of potatoes and 1/2 cup of veggie mixture on a plate. Top with a thigh, and spoon shallot vinaigrette sauce over ( about 1.5 tbs or so)
