- 1 lemon, halved
- 6 bone-in, skin-on chicken thighs
- 3/4 lb. Brussels sprouts, halved
- 3 shallots, quartered
- 3 tbsp. olive oil
- 2 tsp. fresh thyme leaves
On baking sheet, place lemon, cut side down, and chicken, skin side up; season. In bowl, toss remaining ingredients; season. Scatter around chicken. Roast at 425° until chicken is cooked through, about 30 minutes. Transfer to serving platter; drizzle with drippings. Squeeze lemon over.
Mellow Yellow: Roasting (or broiling, grilling or searing) lemon halves or slices tempers their acidity, giving them a deeper, caramelized flavor.