These festive double chocolate ice cream sandwiches are rolled with crushed peppermint candy to give you a taste of the season. Use this ingenious tip to make ice cream sandwiches with minimal mess! If you prefer, swap out the peppermint with vanilla ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 chicken thighs |
Ingredients
- 2 cups Brussels sprouts, halved
- 1 red apple, cut into 1-inch cubes
- 1 (4 ounce) package pancetta
- 2 tablespoons olive oil, divided
- 1 teaspoon minced fresh rosemary
- 6 skinless, boneless chicken thighs
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
- Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
- Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Use your favorite herb instead of rosemary, if desired.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 230 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I forgot the pancetta, I added some broccoli and one zucchini, I used a nice big honey crisp and replaced the rosemary with tarragon. Cooked it at 420 for 45 min and served it with some baby rocket mixed with pine nuts, and goat cheese topped with glazed balsamic. It was simple, easy, fast, and delicious!
Excellent, easy recipe! To modify – I would cook the brussels sprout separately because I like them crispier! And I might add sweet potatoes next time. It was yummy!
Simple and quick for a nutrient-dense weeknight meal, however cooking chicken thighs at 425° F for 40 minutes will dry them out. Turn the oven to a lower temp, or keep a check on them and pull them out right when the thickest part reaches 165° F. All the ingredients can go in the oven together, and that will save the chicken from a dry and chewy fate. I left out the apples because as another reviewer said, they will simply turn to mush at that temperature. I’d also recommend using a high-heat oil such as avocado, because olive oil will smoke and burn at 425° F. Placing small pieces of the pancetta (or bacon) on top of the chicken will also allow the fat to flavor the thighs and keep them juicy.
Served this with brown rice. Easy recipe. I only needed to cook for 30 minutes in my oven and everything came out perfect. I subbed bacon for pancetta and a green apple for red. Good flavors. I wasn’t sure what to expect, but I’d make this again. Hubby ate it all.
We are vegatarians and added Plant based chicken and plant based ginger and scallion sausages. So good. I would add a second apple the next time. An d there will another time.
This was not my favorite. The apple disappears if you cook it 40 minutes at 425 degrees. The brussel sprouts were very tasty, but the chicken had no flavor at all.
I only rated it four stars because the cooking time and temperature was way off. Seeing other reviews, I set the temp at 400 and checked it in half an hour. The veggies and bacon were perfect, the chicken a bit over cooked at 185. But this recipe was definitely added to our rotation. I added a sweet potato, too.
Very good dinner! My husband loved it and demanded a double batch for next time!
And used bacon instead of pancetta
Easy to prepare I used chicken breasts and cut them up to make more even cooking time. Good tasting but chicken was dry..
Delicious!! I didn’t make any adjustments!
Easy to make and healthy!
Tasty recipe with the pancetta really adding some flavor and the apple adding a nice layer to it all.
After heeding the recommendations of other reviewers of putting the veggies on the pan halfway through cooking, it was perfect! I prefer minimal seasoning so I actually just tossed the veggies in olive oil, no spices, and let the bacon (used bacon instead) infuse flavor. I added some spices to the chicken only. Will make again!
Followed the recipe except for using leftover spiral sliced ham for the proceta. Pretty good, but with so many recipes to try I dont think I’ll use this one again.
It was good, but thought the chicken part sounded a bit bland. I drizzled black mission fig balsamic over the chicken before serving to add some deeper flavor. Also, used bacon bits instead of pancetta, but didn’t add until the last few minutes of baking. Would make it again.
I did. But I made a lot of changes. I had to remove the chicken. Chicken definitely had to have a sear to look good and to cook properly. Now it looks good and tastes good. I had to remove the Pancetta – it had to have a little crunch. This is not a one pan meal. I did like the apple and brussel sprouts idea. Took me twice as long but at least there was some texture and color.
425° is way to hot for 40 mins. Everything besides the chicken burned. I made it last week but remembered I took it out early and was fine.
Awesome recipe. On a brussel sprouts kick right now. I added some more veggies, and 4 sliced jalepenos for a little kick. Thanks.
I added small red potatoes to the vegetables and used herbs de provence for seasoning, along with the salt & pepper. Excellent flavor and ever so easy!
So easy. So good. I added whole cloves of garlic into the mix, as well.