Skillet Roasted Chicken Thighs and Brussels Sprouts

Skillet Roasted Chicken Thighs and Brussels Sprouts (Serves 1-2)

I browned and roasted bone-in, skin-on chicken thighs with Brussels sprouts in a cast iron skillet. I liked it so much, I made it for supper two nights in a row. Then I switched from Brussels sprouts to asparagus, and then zucchini and squash, and most recently to green beans. The vegetables become infused with great chicken flavor from cooking and caramelizing in the hot skillet with the thighs. Cooking it is super easy and the result is deeply satisfying. The idea for it came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Thanks Melissa!

Prep and Cook Time: 40-45 minutes

Ingredient list:

2 bone-in, skin-on chicken thighs
1 pound of Brussels sprouts
Coconut oil
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Rinse Brussels sprouts, chop woody ends off with a knife, cut in half, peel off and discard loose or damaged leaves. Pile Brussels sprouts in a bowl and season with a dusting of salt and garlic powder. Add 1 or 2 tablespoons of coconut oil to a cast iron skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add Brussels sprouts to the skillet and arrange around the chicken thighs. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with chicken thighs, but I am a big eater.

Melissa Joulwan’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth. Maybe you should try it both ways and see which you like best.

I bought my cast iron skillet recently – a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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5 Responses to “Skillet Roasted Chicken Thighs and Brussels Sprouts”

  1. Kimberlie says:

    Sounds delicious! Have you tried anything else from her cookbook? I’m on the fence about ordering it.

    • Tom Denham says:

      I have made Melissa’s chili, pork carnitas, mayonnaise, and probably a few other things from her blog recipes. Each one was great and they are in the cookbook. However, I keep cooking the chicken thighs over and over again and have not gotten to page 30 yet. I just finished two more chicken thighs with baby cut carrots. The carrots were incredible!

  2. I also prefer bone-in thighs, especially when cooked like this. The skin is delicious!

  3. Do you leave the lid on while it’s in the oven or just when browning on the stove?

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