One Pan Crispy Chicken Thighs & Brussel Sprouts

Recipe Adapted from : https://soletshangout.com/one-pan-crispy-chicken-legs-brussels-sprouts-gluten-free-paleo/

*NOTE: this modified to be a “double” recipe

Ingredients

• 1.5 to 2 lb (6-8 total) Chicken Thighs (we used boneless & skinless)

• 2 lb Brussel Sprouts, halved

• 1 tbsp Coconut Oil

• Salt, Pepper, granulated garlic (to taste)

• 2 tbsp olive oil

• Juice of 1-2 lemons

• 1/2 cup chicken Stock

• Pecorino or Parmesan Cheese to garnish (optional)

• 2 cast iron skillets (if you half the recipe, you only need one large pan)

Instructions

1. Preheat your oven to 425 degrees

2. Wash, prep, de-stem, and halve all of your Brussels sprouts

3. Toss them in a bowl with your olive oil and lightly salt.  Add pepper and garlic to taste. 

4. Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.

5. Heat the coconut oil in your cast iron skillet (its hot enough when s drop of water will hiss and sizzle in the skillet). 

6. Once the oil is heated, add the chicken to the skillet. 

7. Brown the chicken on both sides.

8. Once the chicken is browned on both sides, add the Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.

9. Place your pan in the oven and bake for 30 minutes or until the chicken is cooked and the juices clear.

10. OPTIONAL (this is a double recipe, and we do one pan with a cheese garnish and one without for Dr. A. It is still very tasty without cheese. )—Garnish with some freshly grated Pecornio or Parmesan cheese and serve. This step can be skipped, and it will still be super tasty.