INGREDIENTS
4 bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 pound Brussels sprouts
1/ 2 medium red onion
2 cloves garlic
3 tablespoons hot honey, divided
Red pepper flakes, for garnish (optional)
INSTRUCTIONS
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