Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs, 1 lb (sale) 1 lb $4.49
• Kroger® Red Potatoes, 5 lb bag (sale) about 12 oz (3–4 small potatoes), halved $4.99
• Fresh Brussels Sprouts, 1 lb 8 oz, halved $3.99
• Spice World™ Fresh Peeled Ginger, 7 oz 1 tbsp finely grated $3.99
• Fresh Navel Orange (in season in GA; any brand from list) 1 orange (zest + 1/4 cup juice) $1.19
• Kroger® Whole Garlic Bulbs, 5 ct 2 cloves, minced $2.49
• Yellow onion (from 3 lb bag) 1/2 medium, sliced $2.99
• Olive oil 2 tbsp —
• Honey or brown sugar 1 tbsp —
• Dijon mustard (optional but great) 1 tsp —
• Kosher salt & black pepper to taste —
• Crushed red pepper (optional) pinch —

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Prep: Pat dry 1 lb chicken thighs; season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Prep: Halve about 12 oz red potatoes and halve 8 oz Brussels sprouts. Slice 1/2 medium yellow onion. Mince 2 garlic cloves. Grate 1 tbsp ginger. Zest and juice 1 navel orange (you want about 1/4 cup juice).
4. Make glaze: In a bowl, whisk orange zest, 1/4 cup orange juice, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp honey (or brown sugar), 1 tsp Dijon (optional), 1 tbsp olive oil, and a pinch of crushed red pepper (optional).
5. Roast veg first: Toss halved potatoes, Brussels sprouts, and sliced onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on the sheet pan cut-sides down where possible. Roast 12 minutes.
6. Add chicken: Pull pan out. Push veggies to make space. Add seasoned chicken thighs. Spoon/brush half the orange-ginger glaze over the chicken (save the rest).
7. Finish roasting: Roast 18–25 minutes more, until chicken hits 165°F and potatoes are tender. If you want extra color, broil 1–2 minutes at the end (watch closely).
8. Glaze + serve: Brush the remaining glaze over hot chicken right before serving. Plate chicken with roasted Brussels sprouts and potatoes.