Crispy Chicken Thighs with Schmaltzy Vinaigrette

Why yes, the word “schmaltzy” did convince me to try this Cooking Light recipe. It’s a nice dish – the vegetables remind me of something we could make for Thanksgiving.

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1/3 cup extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1 pound small Yukon Gold potatoes, quartered
4 (6-oz.) skin-on, bone-in chicken thighs (about 1 1/2 lb.)
1/2 teaspoon freshly ground black pepper, divided
2 cups halved Brussels sprouts
1 1/2 cups chopped carrots
3 tablespoons finely chopped shallots
3 tablespoons sherry vinegar
1 tablespoon light brown sugar

Preheat oven to 450°F.

Line a baking sheet with parchment paper. Combine 1 tablespoon oil, 1/4 teaspoon salt, and potatoes in a bowl; toss to coat. Spread potato mixture on prepared pan; bake at 450°F for 15 minutes or until potatoes are tender when pierced with a fork (note, I instead just baked these for the full 30 minutes, keeping them in once the chicken went in). Remove pan from oven; keep warm.

Meanwhile, place a wire rack on a baking sheet. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet, skin side down; cook 8 minutes. Flip, and cook 2 minutes (chicken will not be cooked through). Place chicken on wire rack (reserve drippings in skillet). Bake chicken at 450°F for 10 minutes or until done (Mine took several more minutes).

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