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Apricot-Glazed Chicken with Brussels Sprouts

Judy Kim
  • 40 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs (about 2 lbs.), bone-in skin-on

1 lb

Brussels sprouts

1

Lemon, Juice and zest of

1/4 cup

Parsley, fresh

1/2 cup

Apricot marmalade

1

Black pepper, Freshly ground

1

Kosher salt

1

Olive oil, Extra-virgin