One-Pan Crispy Chicken Legs and Brussels Sprouts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat your oven to 425 degrees.
  • Wash, prep, de-stem and halve all of your Brussels sprouts.
  • Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
  • Wash your chicken legs and pat them dry.
  • Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
  • Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
  • Once your oil is heated up, add your chicken legs to the pan face down.
  • Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
  • Once the first side is crispy, flip your chicken legs over and crisp up the other side.
  • When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
  • Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
  • Garnish with some freshly grated Pecornio or Parmesan cheese and serve.
Advertisement