Solo: Thyme & Parmesan Chicken

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Solo: Thyme & Parmesan Chicken

Parmesan topped thyme roast chicken thighs with roast brussels sprouts and onion.

Ingredients to serve 1

  • 2 x free range chicken thighs
  • 100g x brussels sprouts – slice in half
  • ½ x onion – cut into wedges
  • 3g x thyme – tear roughly
  • ½ clove x garlic – crush (keep skin on)
  • 10g x parmesan – grate finely
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Place a pan on a medium-high heat. Drizzle in a little olive oil and when the pan is hot, place the chicken skin-side down. Cook until the skin is golden, about 3 minutes.

Step 3

Transfer the chicken to a large casserole dish or roasting tray with the brussels sprouts, thyme, garlic and onion. Pour over a good glug of olive oil and season generously with salt and pepper. Arrange everything in one layer, with the chicken skin-side up. Roast for 35 minutes (give everything a little mix every 10 minutes). After 35 minutes remove the dish from the oven and sprinkle the chicken, brussels sprouts and onion with the parmesan. Roast for another 5-10 minutes, until the chicken is cooked through.

Step 4

Serve the chicken with the golden brussels sprouts and onion.