1. Heat oven to 400 degrees F. In an ovenproof skillet heat 2 tsp. olive oil over medium-high. Season 6 chicken bone-in chicken thighs with 1/4 tsp.salt and 1/4 tsp. pepper. Place, skin-side down, in skillet and cook until crisp, 5 minutes (adjust heat as necessary to avoid spattering). Flip chicken, add 8 peeled garlic cloves to the skillet, and transfer to the oven for 20 minutes or until juices run clear.
2. Place 1 lb. trimmed and quartered Brussels sprouts in a shallow baking pan. drizzle with 1 Tbs. olive oil, and toss with 1/4 tsp. salt and 1/4 tsp. pepper. Place in the oven with the chicken and cook for 20 minutes, stirring once.
3. Remove chicken from the oven; transfer thighs to a platter, reserving garlic and 2 Tbs. drippings in skillet. Place 2 chicken thighs and 4 cloves of the garlic in an airtight container; Refrigerate for Friday. Add 1/2 cup vegetable stock to the skillet and bring to boiling; reduce heat. Cook over medium heat about 7 minutes or until slightly thickened. Toss 2 cups weekend-prepped rice with sauce and warm through. Serve chicken with rice and Brussels sprouts.