Autumn Roasted Chicken with Brussel Sprouts and Pecans

Ingredients

• 8 chicken thighs, bone-in, skin-on
• 1 pound Brussels sprouts, trimmed and halved
• 1/2 cup pecans, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking dish, arrange the chicken thighs and Brussels sprouts. Drizzle with olive oil and season with salt and black pepper.