CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS
Garlic Butter Chicken and Brussels Sprouts is a super easy to make (5 ingredient!) and healthy autumn dinner recipe. It's made on the stovetop with only one pan so clean up is a breeze, too!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 355 kcal, Carbohydrate 13 g, Protein 49 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 221 mg, Sodium 603 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS
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
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.
SHEET PAN CHICKEN AND BRUSSEL SPROUTS
I know you are all super busy so I have a quick and easy dinner for you! This Sheet Pan Chicken and Brussel Sprouts is a no-brainer winner of a chicken dinner that will please even the pickiest eaters in your house. {gluten free}
Provided by seasonalcravings
Categories Kid Friendly
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400º F.
- Put cut vegetables into a bowl and add 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over vegetables.
- Place veggies on a sheet pan.
- Add chicken thighs to the same bowl. Drizzle with 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over chicken.
- Place chicken on pan.
- Roast for about 30-35 minutes or until chicken is done.
- If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two. Watch carefully or it will burn.
Nutrition Facts : Calories 323.4, Fat 24.8, SaturatedFat 5.5, Cholesterol 79, Sodium 119.9, Carbohydrate 7.9, Fiber 2.5, Sugar 3.4, Protein 17.6
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
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
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.
SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS
An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.
Provided by Jewelzee
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
- Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
- Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.2 g, Cholesterol 97 mg, Fat 26.2 g, Fiber 6.1 g, Protein 32.3 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 4.4 g
PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES
A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.
Provided by LAMBR
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g
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