Pan-Roasted Chicken and Brussels Sprouts
with lemon-soy-balsamic marinade
This one-pan dish is all about heartiness and strong flavors, and you'll want to lick the sauce off of your chicken and brussels sprouts.
Smarts: This marinade keeps well and can be used on a variety of proteins, so feel free to double up.
- Chicken thighs, with skin and bone - 1 1/2 lbs ((sub chicken breasts for lighter option))
- Homemade lemon-soy-balsamic marinade - 3 Tbsp + 3 Tbsp ((ingredients listed separately))
- Brussels sprouts - 1 lb, trimmed and halved
- Cilantro (opt) - 6 sprigs, chopped
- Cooking oil - 1 Tbsp
- Chicken stock - 1 cup
- Leftover rice - ~2 cups
- Lemons - 1/2 , juice of
- Garlic - 2 cloves, minced
- Lemons - 1/2, zest + juice of
- Soy sauce, low-sodium - 1 Tbsp
- Balsamic vinegar - 1 Tbsp
- Paprika - 1/2 tsp
- Hot sauce - 2 tsp
- Cooking oil - 3 Tbsp
- Prepare marinade - Mince garlic cloves and zest lemon. Mix minced garlic and zest with lemon juice, soy sauce, balsamic vinegar, paprika, hot sauce, and oil. (Can be done up to 5 days ahead - keep refrigerated)
- Marinate chicken - Pour first part of marinade onto chicken. Tenderize with a fork to make sure the flavor seeps in. Cover and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Brussels sprouts - Trim the ends and halve. (Can be done up to 3 days ahead)
- Toss brussels sprouts with second part of marinade.
- Heat oven to 425F (218C) degrees.
- Heat a skillet or saute pan over medium-high heat. Add cooking oil and then place chicken thighs to heated oil, skin-side down, into heated pan. Sear for ~4 minutes until a lot of the fat has rendered out of the skin and it’s golden and crispy. Flip and sear other side for another 4 minutes.
- Remove chicken from pan and set aside. Pour out the chicken fat - you should do this straight into the trash and not your sink to prevent clogging.
- Return pan to heat and add brussels sprouts, scraping up any brown bits that may have formed in the pan (aka deglazing). Layer chicken pieces back into the pan and pour chicken stock over chicken. Transfer to the oven and cook for another 20 to 25 minutes, until chicken has reached 165F (74C) degrees. If you substituted boneless chicken or chicken breasts, cooking time should be shorter - closer to 12 to 15 minutes - but you still may need to give the brussels sprouts more time.
- Heat leftover rice from Monday. When chicken is done, finish with lemon juice. Enjoy chicken and brussels sprouts over rice with the natural sauce that’s left in the pan.
I may use less stock next time to allow brussel sprouts to roast more than cook in the liquid.0 Helpful
This one's a keeper! Both my husband and I liked it!0 Helpful
Good! Next time I would use BLSL breasts or thighs and cook the sprouts a bit on the stove before putting them in the oven due to the shorter baking time.0 Helpful
Very hearty! Came together extremely simply as well. My grocer didn't have brussels sprouts in the produce, so I used prepackaged frozen bag and turned out great. The chicken skins came off and actually kept marinated in my fridge for several days, along with the rice. All I had to do was sear chicken for 8 min and put it in the oven. Jaw in the floor at how simple this was.0 Helpful
Didn't do oven, even though I had it on & ready... Braised on stove top so I could check the done ness of my sprouts!!!!0 Helpful
Chicken was good, but brussels sprouts were...off. Possibly due to having to buy frozen instead of fresh.0 Helpful