Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs (Griller Pack) 1 lb $4.49 (sale) per 1 lb
• Kroger® Brussels Sprouts Halves 12 oz $3.99 per 12 oz
• Yukon Gold Potatoes 1 lb $1.49 per 1 lb
• Garlic 3 cloves, minced $1.50 each
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $1.69 per 1 lb
• Fresh Organic Lemon - Each 1 lemon (zest + 2 Tbsp juice) $1.69 each
• Simple Truth Organic® Sage 1 Tbsp chopped (or 1 tsp dried) $2.79 per 0.5 oz

Instructions

1. Prep the oven: heat oven to 450°F. Line a sheet pan with foil (optional) and lightly oil it.
2. Prep the potatoes: cut 1 lb Yukon Gold potatoes into 1 1/2-inch chunks. Put potatoes in a small pot, cover with cold salted water, bring to a boil, and simmer 12–15 minutes until just fork-tender. Drain and let steam-dry 2 minutes.
3. Prep the Brussels sprouts: toss 12 oz Brussels sprout halves with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on one half of the sheet pan.
4. Sear the chicken: pat dry 1 lb boneless skinless chicken thighs; season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden (it will finish cooking later). Transfer chicken to the other half of the sheet pan.
5. Roast: roast chicken + Brussels sprouts at 450°F for 12–16 minutes, until chicken hits 165°F and sprouts are browned and crisp at edges.
6. Smash & crisp the potatoes: when potatoes are drained, toss with 1 Tbsp olive oil and a pinch of salt. Spread on a second sheet pan or a corner of the same pan, smash each chunk with the bottom of a mug, and roast 10–12 minutes (you can do this while chicken roasts if you have space; otherwise roast immediately after).
7. Make the lemon-sage pan sauce (stove): return the chicken skillet to medium heat. Add 1/2 thinly sliced onion and cook 3–4 minutes until softened. Add 3 minced garlic cloves and 1 Tbsp chopped sage; cook 30 seconds. Add 1/2 cup water (or broth if you have it), scrape up browned bits, then simmer 2 minutes.
8. Finish sauce: turn heat to low. Stir in 1 Tbsp butter (optional), 1 tsp lemon zest, and 2 Tbsp lemon juice. Taste and adjust salt/pepper.
9. Serve: plate crispy Brussels sprouts, smashed potatoes, and chicken thighs. Spoon lemon-sage sauce over chicken and a little over potatoes.