Roasted Brussel Sprouts & Chicken Quarters
This is a flavorful fall dish that only requires a few ingredients. Chicken quarters and fresh brussel sprouts are browned in a cast-iron skillet and then finished in the oven.
Ingredients
- 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)
- 1/2 cup chicken broth or stock
- 1 - 2 tsp lemon juice
Instructions
- 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, stirring occassionally to prevent burning the outer leaves and garlic.
- 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 and reaches internal temp of 170 - 180 degrees. (Cooking time will vary based on thickness of meat)