Best Spicy Lemon Chicken With Brussels Sprouts Recipes

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SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS



Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

  • Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
  • Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
  • Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
  • Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Provided by LAMBR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  • Arrange lemon slices in a single layer on the bottom of the baking dish.
  • Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  • Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
  • Place bacon on top of the Brussels sprouts.
  • Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  • Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  • Coat chicken breast halves thoroughly in the remaining lemon mixture.
  • Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  • Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g

SPICY LEMON CHICKEN WITH BRUSSELS SPROUTS



Spicy Lemon Chicken with Brussels Sprouts image

Lemony chicken mixed with Brussels sprouts make an easy supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 bag (19 oz) Value Size frozen baby Brussels sprouts & butter sauce
1 teaspoon vegetable oil
3 boneless skinless chicken breasts, cut into 2x1/2-inch strips (about 1 cup)
2 teaspoons lemon-pepper seasoning
3 tablespoons lemon juice
1/4 cup chopped green onions (4 medium)
4 cups hot cooked rice
Lemon wedges, if desired

Steps:

  • Cook frozen Brussels sprouts as directed on bag, using minimum cook time.
  • In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink.
  • Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot. Serve over hot cooked rice. Garnish with lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g

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