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I can’t decide what my favorite part of this recipe is. It could be the moist chicken with crispy skin. But, I also love the caramelized Brussels sprouts and shallots, not to mention the pan-roasted tender wedges of the potatoes. Or maybe, it’s vibrant lemon bursts that highlight all the flavors in every delicious bite leaving you craving more. Oh ya, it’s really that good! Of course, I don’t want to lose sight that this meal is prepared and served in the same skillet making clean-up super easy. To me, easy clean-up = low stress!
So let’s break it down. First, let’s talk about the “one” pan. A large cast-iron skillet is the best option. It produces a crispy crust on the chicken, and the beautiful brown caramelization on the veggies, plus its naturally non-stick properties, make it easy to wash. If you don’t own a large cast-iron skillet, you might want to add it to your wish list for your next birthday. Cast iron cookware lasts a lifetime and can be passed down from generation to generation. A stainless steel frying pan will also work. Both cast iron and stainless are designed to handle HOT temps and go from the stovetop into the oven. Do not use a non-stick pan! Non-stick can’t take high heat (it ruins the non-stick coating), and they are not oven-safe. To learn more about cookware, check out my blog post, “Navigating Cookware.”
This is an easy recipe. No special skills or techniques are needed. However, it does require a fair amount of prep work. Once that’s done, it all comes together quickly. The prep starts with setting out the chicken to allow it to come to room temperature (about 20-30 minutes). This is necessary to ensure even cooking. If you set out the chicken right when you start, it will be the right temp by the time you’re ready to start cooking.
The lemons, potatoes, Brussels sprouts, and shallots all need a little attention to get them pan-ready. To make the potato wedges, slice them in half lengthwise and then cut the halves in half and slice again to make eight wedges from each potato.
I chose shallots over onions for this dish because of their delicate and sweet flavor and a hint of sharpness. Shallots can be found in the produce department, usually by the onions and garlic. In a pinch, onions can be substituted for shallots. Sweet onions (Vidalia) are the best option. The Brussels sprouts (named after Belgium’s capital, which is why Brussels is capitalized) will take the most time. The outer leaves need to be peeled, the ends trimmed and the sprout sliced in half. Use a cheese grater or fruit zester/grate to prep the garlic. After the veggies are prepped, mix the mustard, honey, and Worcestershire sauce in a small measuring cup. Almost done, the fresh rosemary needs chopping. If you don’t have fresh, dried is okay – just reduce the amount by half. The last thing to be done is to preheat the oven to 400°F.
When the prep is done, pat dry the chicken thighs and generously season with salt & pepper. Heat your skillet and oil until the oil glistens (but not smoke). I use canola oil, vegetable oil, or grapeseed oil is also fine. Most olive oils are not a good option as the smoke point is too low. Add the chicken with the skin side down and the lemon halves cut-side down.
In 10 minutes, when the lemon halves are charred, and the chicken is crispy and brown, remove the lemon halves to a plate and flip the chicken to cook on the other side.
When both sides are pretty and browned, remove them from the pan and place them on the plate with the lemons. Carefully (use mitts – the panhandles will be HOT), pour the pan drippings into a heat-safe bowl, and set aside.
Add a little water to the skillet and scrape the bottom of the pan with a heat-resistant spoon or spatula. Discard the dirty water in the sink and wipe the pan clean with a paper towel.
Heat more oil and brown the potato wedges in the cleaned skillet and after a few minutes, add the Brussels sprouts and shallots. Sprinkle the veggies with salt and char (caramelize). It will take about five minutes.
While the vegetables are getting happy, add the mustard-honey-Worcestershire mixture and the juice of two of the charred lemons to the bowl of drippings. Whisk till combined. When the veggies have color, return the charred lemons to the skillet, including those that were juiced. Pour the dripping mixture over the lemons & veg.
Return the chicken to the skillet and place the skillet in the preheated oven and bake until vegetables are tender for about 15—18 minutes. Remove the skillet from the oven, and let stand 10 minutes and sprinkle with chopped rosemary and 1⁄2 teaspoon pepper. Garnish with fresh rosemary sprigs. Enjoy!
One-Pan Lemon Chicken with Brussels Sprouts and PotatoesCourse: MainCuisine: AmericanDifficulty: Easy
This easy one-pan chicken dinner explodes with flavor! Caramelized Brussels sprouts and shallots with pan-roasted wedges of potato share the skillet with golden, crispy chicken thighs and garlic and rosemary accents and vibrant bursts of lemon.
4 tablespoons canola oil, divided
4 (6-oz.) bone-in, skin-on chicken thighs
2 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 medium lemons, halved
1/4 cup water
2 medium potatoes, cut into wedges
12 Brussels sprouts, trimmed and halved (approx. 12 ounces)
2 large shallots, halved
1 large garlic clove, grate
1 tablespoon stone ground mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
Optional: sprigs of fresh rosemary for garnish
- Prep: Set out chicken while prepping vegetables to let it warm to room temperature (about 20 minutes). Slice lemons in half (crosswise). Trim and halve Brussels Sprouts. Slice potatoes into wedges. Cut shallots in half. Grate (or mince) garlic. Combine mustard, honey and Worcestershire in a measuring cup. Chop fresh rosemary. Preheat oven to 400°F
- Heat 1 tablespoon of the oil in a large cast-iron skillet on stove-top over medium-high. Pat chicken dry with a paper towel; sprinkle evenly with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon of the pepper.
- Place chicken, skin side down, in hot oil. Add lemon halves, cut sides down, to skillet. Cook until chicken skin is golden and crisp and lemons are charred, about 10 minutes. Transfer lemons to a large plate. Flip chicken, and continue cooking until golden on both sides, 4 to 5 minutes. Transfer chicken to the plate with lemons. Pour drippings from the skillet into a small bowl, and reserve. Add water to skillet and stir to loosen browned bits on bottom. Discard liquid; wipe skillet clean.
- Heat 3 tablespoons of the oil in skillet over medium-high. Add potato wedges and cook 3 minutes. Add Brussels sprouts and shallots to skillet. Sprinkle mixture with 1 teaspoon salt. Cook until charred, about 5 minutes. Remove skillet from heat.
- Add grated garlic, the mustard, honey and Worcestershire sauce mixture, and juice of 2 of the charred lemon halves (about 1 tablespoon) to reserved drippings in bowl and whisk to combine. Return charred lemon halves (including squeezed lemon halves) to skillet. Place chicken, skin side up, on top. Pour the drippings mixture evenly over chicken.
- Place skillet in preheated oven and bake until vegetables are tender for about 15—18 minutes and internal temperature of the chicken is 165°F. Remove from oven, and let stand 10 minutes. Sprinkle with chopped rosemary and 1⁄2 teaspoon pepper. Garnish with rosemary sprigs.
- Potatoes: Recommend yellow or red potatoes – no peeling necessary. Sweet potatoes can also be used.
- Shallots: Onion can be substituted for the shallots. Use either 2 small onions or medium onion, quartered.
- Rosemary: Fresh is best, but 1/2 teaspoon dried will work. The sprig of fresh rosemary is for the garnish and is optional.