One Pan Crispy Chicken Legs And Brussels Sprouts Recipes

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ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS



One-Pan Crispy Chicken Legs and Brussels Sprouts image

Make and share this One-Pan Crispy Chicken Legs and Brussels Sprouts recipe from Food.com.

Provided by stephanieframe1

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

2 whole chicken legs (skin on and bone in)
1 stalk Brussels sprout, stemmed and chopped
1 tablespoon coconut oil
granulated garlic
salt and pepper
1 tablespoon olive oil, for sprouts
1 lemon, juice of
1/4 cup chicken stock
pecorino cheese (to garnish) (optional) or parmesan cheese (to garnish) (optional)

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.

CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER



Chicken, Apple, and Brussels Sprout Sheet Pan Dinner image

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.

Provided by My Stir Crazy Kitchen

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 6

Number Of Ingredients 7

2 cups Brussels sprouts, halved
1 red apple, cut into 1-inch cubes
1 (4 ounce) package pancetta
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
6 skinless, boneless chicken thighs
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
  • Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
  • Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.9 g, Cholesterol 55.8 mg, Fat 20.3 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 230 mg, Sugar 3 g

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS



Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

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.

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Top Asked Questions

How to cook brussel sprouts and chicken thighs?
Instructions 1 Add the chicken to a non-stick frying pan over medium-high heat skin side up. ... 2 While the chicken is cooking, cut the brussels in half. ... 3 Pile the brussels sprouts on one side of the pan and add the butter and garlic. ... 4 Serve with lots of extra black pepper.
How do you cook brussel sprouts in a pan?
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.
How to cook chicken pot roast in oven?
Instructions Preheat oven to 400° F/205°C. Lightly oil a baking sheet. Season chicken with 2 teaspoons of oregano, 1 teaspoon paprika, salt and pepper. Set aside. Place potatoes and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, garlic lemon juice and lemon zest and the remaining oregano and paprika.
Why do you add garlic butter to brussel sprouts?
Because garlic butter makes everything better. When you add the butter to the pan it mixes with the chicken stock and wraps itself around the brussels to make a creamy and delicious garlic butter sauce. This baby is low-carb, gluten-free, paleo, and easily made Whole30 by swapping ghee for the butter.

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