Pan roasted chicken with lemon garlic brussels sprouts and potatoes –Incorporating delightful flavors and a vibrant presentation, this Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes is a fantastic addition to your culinary repertoire. Perfectly roasted chicken paired with seasonal vegetables creates a deliciously balanced meal that is both satisfying and visually appealing.
Image of the Dish
This visually stunning dish combines savory flavors and vibrant colors, making it a feast for the eyes as well as the palate.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound baby Yukon gold potatoes, halved
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- Fresh thyme or rosemary, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Season the chicken thighs with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat.
- Add the chicken thighs, skin-side down, and cook until the skin is golden brown, approximately 5-7 minutes.
- Flip the chicken over, then add the Brussels sprouts and potatoes to the skillet. Sprinkle the minced garlic over the vegetables.
- Drizzle the lemon juice and add the lemon zest over the entire dish. Toss the vegetables gently to coat them in the juices.
- Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Once cooked, remove from the oven and let the dish rest for a few minutes. Garnish with fresh thyme or rosemary before serving.
This flavorful recipe is perfect for a cozy family dinner or an impressive gathering. The combination of tender chicken, bright Brussels sprouts, and buttery potatoes creates a harmonious blend of taste and texture that is sure to delight your guests.