HOT HONEY CHICKEN SKILLET
This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
- In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
- In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
- Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Thigh and About 3/4 Cup Vegetables, Sodium 860 mg, Sugar 17 g, TransFat 0 g
CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER
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
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
SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
- Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
- Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
- Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
- Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams
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.
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.
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5/5 (2)Total Time 25 minsCategory EntreeCalories 384 per serving
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