Bake & Roast

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment. Halve the orange. Thinly slice 1/2 orange and place in a large bowl. Into a small bowl, squeeze juice from remaining 1/2 orange and set aside.

Halve Brussels sprouts and cut carrots into 1" pieces. To large bowl with orange slices, add Brussels sprouts and carrots. Stir to combine. Add 1 tablespoon oil and season with salt and pepper. Toss to coat. Spread mixture evenly onto prepared baking sheet. Bake until browned, 12 to 15 minutes.

Meanwhile, season chicken evenly with dried rosemary, salt and pepper. Heat 1 tablespoon oil in a 12" cast-iron skillet over medium-high. Add chicken skin-side down and cook until golden brown, 5 to 7 minutes. Flip chicken and continue cooking another 4 minutes. 4. Remove baking sheet with Brussels sprouts and carrots from oven. Transfer chicken to baking sheet. Return to oven and bake 12 to 15 minutes more, until chicken thighs are cooked through and vegetables are tender.

While chicken and vegetables finish in oven, to small bowl with orange juice, add honey, remaining 1 tablespoon oil, salt and pepper. Whisk to combine. Remove baking sheet from oven and drizzle chicken and vegetables with juice mixture.

Source: Hannaford fresh Magazine, October November 2024