Pan-Roasted Chicken and Brussels Sprouts
with lemon-soy-balsamic marinade

Name: Pan-Roasted Chicken and Brussels Sprouts
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 lbs Chicken thighs, with skin and bone ((sub chicken breasts for lighter option)); 3 Tbsp + 3 Tbsp Homemade lemon-soy-balsamic marinade ((ingredients listed separately)); 1 lb Brussels sprouts, trimmed and halved; 6 sprigs Cilantro (opt), chopped; 1 Tbsp Cooking oil; 1 cup Chicken stock; ~2 cups Leftover rice; 1/2 Lemons, juice of; 2 cloves Garlic, minced; 1/2 Lemons, zest + juice of; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Balsamic vinegar; 1/2 tsp Paprika; 2 tsp Hot sauce; 3 Tbsp Cooking oil

Active: 25 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

Pan-Roasted Chicken and Brussels Sprouts

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.

Dependency

{Moqueca} Brazilian Fish Stew

Ingredients

Metric

Servings:

Pan-Roasted Chicken and Brussels Sprouts with Lemon-Soy-Balsamic Marinade:

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

Lemon-Soy-Balsamic Marinade:

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

Prep

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)

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Make

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.

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