HI Yall! Sean, since you said chicken soup is a winner for dinner any day, I'm going to serve mine again today!
So I"m trying to get an early start on "beefing up" the chicken soup! It was good like it was, though it should be even better with more calories!
Instead of making pot pie, think I will morph it into a chicken broccoli potato cheese soup! So this morning, I will get potatoes and carrots cooking in Crockpot, then add the rest of the soup that already has chicken, broccoli, and cheese, and probably needs more cheese after I add potatoes!
While sipping coffee, I looked up recipe and comments I can use as a reference!
While looking at recipe, I saw this idea for sheet pan chicken and brussels sprouts with citrus/honey glaze!
The recipe calls for lime and orange juice. It doesn't say to cook orange slices with chicken and brussels.
The picture shows it cooked with glazed chicken, brussels and orange slices, looks easy, tasty, pretty!
Sheet Pan Citrus Chicken with Brussel Sprouts!
INGREDIENTS
6 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Juice of 2 medium oranges
Juice of 1 lime
1/4 c. honey
2 tbsp. low-sodium soy sauce
2 tbsp. Dijon mustard
2 tsp. freshly chopped rosemary, plus more for garnish
2 tsp. freshly chopped thyme, plus more for garnish
Pinch crushed red pepper flakes
1 lb. Brussels sprouts, trimmed and halved
1 tbsp. extra-virgin olive oil
1 tsp. cornstarch
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DIRECTIONS
Trim thighs and season with salt and pepper. Place in a resealable bag.
In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.
Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.
Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.
Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.
Garnish with fresh rosemary and thyme to serve.
https://www.delish.com/cooking...
