Crispy Brussels Sprouts Recipes Recipes Recipe For Chicken

CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS

Steps:

• Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
• While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
• Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
• Serve with lots of extra black pepper.

CRISPY CHICKEN THIGHS WITH ROASTED BRUSSELS SPROUTS AND RED ONIO

Steps:

• Heat oven to 425°F On a large, rimmed baking sheet, toss the Brussels sprouts with the onion, 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes.
• Heat the remaining oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper and cook, skin side down, until the skin is crisp, 7 to 8 minutes.
• Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more.
• Serve with the vegetables.

ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS

Steps:

• Preheat your oven to 425 degrees.
• Wash, prep, de-stem and halve all of your Brussels sprouts.
• Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
• Wash your chicken legs and pat them dry.
• Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
• Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
• Once your oil is heated up, add your chicken legs to the pan face down.
• Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
• Once the first side is crispy, flip your chicken legs over and crisp up the other side.
• When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
• Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
• Garnish with some freshly grated Pecornio or Parmesan cheese and serve.

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
• Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
• Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
• Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
• Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
• Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the larger Brussels sprouts into quarters; halve the smaller ones.
• Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

CHICKEN TAGINE WITH SPICED BRUSSELS SPROUTS & FETA

Steps:

• Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic. Cook, stirring regularly, for 3 -4 mins or until just starting to soften. Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally.
• Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.
• While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat. When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts. Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.
• Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an oven to 450 degrees F (230 degrees C).
• Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
• Arrange lemon slices in a single layer on the bottom of the baking dish.
• Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
• Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
• Place bacon on top of the Brussels sprouts.
• Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
• Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
• Coat chicken breast halves thoroughly in the remaining lemon mixture.
• Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
• Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
• Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
• Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

CRISPY CHICKEN THIGHS WITH ROASTED BRUSSELS SPROUTS RECIPE - (4.7/5)

Steps:

• 1.Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast until golden brown and tender, 20 to 25 minutes. 2.Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook, skin-side down, until the skin is crisp, 7 to 8 minutes. 3.Turn the chicken, add the garlic and rosemary to the pan, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Serve with the vegetables.

GARLIC BRUSSELS SPROUTS WITH CRISPY BACON

Steps:

• Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
• Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
• Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.