SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS

Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts image

Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.

Provided by Melissa Clark

Time 50m

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 lemon
2 teaspoons whole coriander seeds
3 pounds bone-in chicken pieces (use your favorite parts)
1 1/2 pounds brussels sprouts, trimmed, halved if large
1 1/2 teaspoons ground coriander
2 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
5 garlic cloves, smashed and peeled
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 tablespoon Dijon mustard

Steps:

Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
Heat oven to 425 degrees.
In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams