For the Chicken:

olive oil for sauteing

1 pack/4 pieces chicken thighs

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp granulated garlic

salt & pepper to taste

For the Brussel Sprouts:

2 slices maple bacon

1 pound fresh brussel sprouts

1 small onion

3/4 – 1 cup chicken broth


  1. Wash chicken and pat dry to get crispier skin.  Season with salt, pepper and herbs.  Let sit for about 15 minutes.
  2. Bake chicken in preheated oven at 380F. Turn at least once, 20-25 minutes each side.  Baste with rendered oil.
  3. While chicken is cooking, prepare the brussel sprouts.
  4. Heat pan with olive oil and saute onions.  Add bacon and cook until brown.
  5. Add brussel spouts and add chicken broth until the sprouts become tender.
  6. Serve with rice.  Serves 4.