Marge Perry and David Bonom came by FeedfeedBrooklyn to cook up this delicious dish from their new book Hero Dinners, where they celebrate sheet pan suppers and one-pan wonders!
This recipe is courtesy of Hero Dinners by Marge Perry, published by HarperCollins Publishers.
For the Chicken
- 2 tablespoons low sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1/ 2 teaspoon chipotle chili powder
- 1/ 2 teaspoon dried thyme
- 1 teaspoon salt, divided
- 2 1/ 2 pounds bone-in, skin-on chicken thighs
- 12 ounces potatoes, halved lengthwise, we used baby purple potatoes
- 12 ounces Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil, divided
- 1/ 2 cup unsalted chicken broth
For the Ají Verde
- 1/ 2 cup fresh cilantro
- 1 jalapeño pepper, seeded
- 1 small garlic, clove
- 1/ 4 cup sour cream
- 1/ 4 cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1/ 4 teaspoon salt
Preheat the oven to 425ºF.
Combine the soy sauce, sugar, garlic powder, chipotle chili powder, thyme, and 1/2 teaspoon of the salt in a small bowl to form a paste. Rub the mixture all over the chicken to coat.
Combine the potatoes, Brussels sprouts, and 1 tablespoon of the oil in a large bowl. Toss with the remaining 1/2 teaspoon of salt.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium heat. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Remove the chicken from the skillet and add the potatoes and Brussels sprouts.Place the chicken, skin side up, on top of the vegetables and pour in the broth; cook for 2 minutes.Transfer to the oven and roast until the vegetables are tender and a instant-read thermometer inserted into the center of the largest piece of chicken registers 170ºF, 23 to 25 minutes.
While the chicken roasts, make the ají verde. Puree the cilantro, jalapeno, garlic, sour cream, mayonnaise, oil, vinegar, and salt in a blender.