This is a flavorful fall dish that only requires a few ingredients and only one pan.
For the Love of Brussels
So call me crazy, but I was the kid who loved brussel sprouts. My mom can attest to me not being a very picky kid when it came to vegetables. Now that I am all grown up, I enjoy cooking with fresh brussel sprouts, especially in the fall and winter months.
This recipe is quite simple to make. The ingredients are minimal and easy to prep. To make things even better, it involves using just one pan!
I love using my cast iron skillet as much as possible. It was the perfect tool for this recipe because it creates such a beautiful char on the chicken and sprouts. It also transfers to the oven to finish cooking. If you don’t have one, then any heavy oven-proof pan will work.
Making this Dish
You start with seasoning the chicken quarters with salt, pepper, and smoked paprika. Next, you’ll brown the chicken until golden and crisp in coconut oil.
Tip: To ensure your chicken becomes crisp and browns to a beautiful color, dry the skin with a paper towel before seasoning.
Once the skin is browned, transfer the chicken to a plate while you saute halved brussel sprouts in the same skillet. The vegetables will begin to char and pick up some of the chicken flavorings in the pan. Next, you’ll stir in broth, lemon juice, garlic and herbs. Stir gently to lift brussel sprouts from the bottom of the pan. You’ll then nestle the chicken back into the pan and finish cooking the meal in the oven until the chicken is cook through.
Note: Cooking time for the chicken may vary based on the thickness of the chicken pieces. Be sure to use a thermometer to ensure your meat is safely cooked through.
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Roasted Brussel Sprouts & Chicken Quarters
- 2 teaspoons coconut oil
- 2 chicken leg quarters
- 20-24 fresh brussel sprouts all cut in half
- 2 teaspoons smoked paprika
- 1 teaspoon fresh thyme
- 2 cloves garlic minced
- salt and pepper (to taste)
- Heat oven to 425 degrees F. Dry chicken skin with a paper towel and then season generously with salt, pepper and smoked paprika.
- Heat a cast-iron skillet or heavy skillet over medium-high heat. Add coconut oil and allow to melt.
- When the oil is hot but not smoking, add chicken (seasoned side down) and allow to cook 6-8 minutes until golden brown. Flip and cook 2-3 more minutes and remove from pan.
- Add brussel sprouts, minced garlic, and thyme. Season lightly with salt and pepper. Let cook 1-2 minutes.
- Add broth and lemon juice to brussel spouts. Then nestle chicken quarters on top of brussel sprouts.
- Carefully, transfer skillet to oven and cook at least 20-25 minutes or until chicken is cooked through. (Cooking time will vary based on thickness of meat)