Name: Lemony Chicken with Brussels Sprouts Slaw
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 5 tbsp. extra-virgin olive oil, divided -; 4 bone-in skin-on chicken breasts -; Kosher salt -; Freshly ground black pepper -; 6 cloves garlic, smashed -; 1 small lemon, thinly sliced, plus the juice of 1 lemon -; 6 sprigs fresh rosemary -; 1/2 c. chicken stock -; 1 lb. Brussels sprouts, thinly sliced -; 1/4 c. freshly grated Parmesan -

Lemony Chicken with Brussels Sprouts Slaw

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Chicken with Brussels Sprouts Slaw

1. 5 tbsp. extra-virgin olive oil, divided -

2. 4 bone-in skin-on chicken breasts -

3. Kosher salt -

4. Freshly ground black pepper -

5. 6 cloves garlic, smashed -

6. 1 small lemon, thinly sliced, plus the juice of 1 lemon -

7. 6 sprigs fresh rosemary -

8. 1/2 c. chicken stock -

9. 1 lb. Brussels sprouts, thinly sliced -

10. 1/4 c. freshly grated Parmesan -

How to cook deliciously - Lemony Chicken with Brussels Sprouts Slaw

1. Stage

Preheat oven to 450°.

2. Stage

In a large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Pat chicken breasts dry with paper towels and season generously with salt and pepper. Sear chicken breasts, skin-side down, 4 to 5 minutes to create a nice, golden crust. Flip chicken breasts and add garlic, lemons, and rosemary to pan (place in oil so they crisp up a bit as well); cook 3 more minutes.

3. Stage

Add chicken stock and place skillet in the oven. Roast, 15 to 17 minutes, or until a meat thermometer registers an 165° internal temperature at deepest part of breast. Remove from oven and let sit, 5 minutes.

4. Stage

In a small bowl, whisk together lemon juice and remaining 3 tablespoons olive oil. In a large bowl, toss Brussels sprouts, lemon vinaigrette, and Parmesan, then season with salt and pepper.

5. Stage

Serve chicken with roasted lemons, garlic, and rosemary and Brussels sprouts slaw.