Unfried Chicken With Roasted Brussels Sprouts Recipes

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UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS



Unfried Chicken with Roasted Brussels Sprouts image

Provided by Art Smith

Categories     Chicken     Bake     Dinner     Healthy     Brussels Sprout     Breadcrumbs

Yield Serves 4

Number Of Ingredients 17

For the chicken:
1 cup buttermilk
1 tablespoon Louisiana Hot Sauce or another hot sauce
4 skinless and boneless chicken breasts, cut in half
1 1/2 cups multigrain or whole wheat panko bread crumbs
3 tablespoons grated Parmesan cheese
2 teaspoons ground black pepper
1 teaspoon cayenne
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
For the brussels sprouts:
16 brussels sprouts, cut in half
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the garnish:
1 lemon, quartered

Steps:

  • Method
  • To prepare the chicken: Preheat the oven to 400°F.
  • In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
  • In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
  • Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
  • Bake the chicken for 20 to 25 minutes or until just cooked through.
  • Assembly
  • Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
  • To prepare the brussels sprouts: Preheat the oven to 400°F.
  • Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.

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



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

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

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

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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  • Preheat the oven to 400 degrees F In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours. In a gallon-size plastic bag, combine the breadcrumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed. Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the breadcrumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes. Bake the chicken for 20 to 25 minutes or until just cooked through.
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