SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS
Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.
Provided by Melissa Clark
Categories dinner, main course
Time 50m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
- In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
- Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
- Heat oven to 425 degrees.
- In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
- If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams
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Mutambo Collin
[email protected]This recipe was just okay. It wasn't bad, but it wasn't great either. I think I would try a different recipe next time.
Ishaq Nazeer
[email protected]I'm not sure what went wrong, but my dish turned out nothing like the picture. The chicken was dry and the Brussels sprouts were mushy. I'm disappointed.
Afifa Ahmad
[email protected]This recipe was a disaster. The chicken was overcooked and the Brussels sprouts were burnt. I would not recommend this recipe to anyone.
rubel 555
[email protected]I thought this dish was just okay. The chicken was a bit dry and the Brussels sprouts were a bit too charred. I think I would try a different recipe next time.
Sourav Mandal
[email protected]Yum! This dish was so good. The chicken was tender and the Brussels sprouts were caramelized perfectly. I loved the combination of flavors.
Shakib Chowdhury
[email protected]Great recipe! The chicken was juicy and flavorful, and the Brussels sprouts were roasted to perfection. This is a dish that I will definitely make again.
Star anonimouys
[email protected]This recipe was easy to follow and the end result was delicious. The chicken was moist and the Brussels sprouts were crispy. I will definitely be making this again.
Manikdhyfiywy Manik
[email protected]I'm not a huge fan of coriander, but I really enjoyed this dish. The flavors were well-balanced and the chicken was very tender.
Mak Promorer
[email protected]I love one-pan meals, and this one is a keeper. The chicken and Brussels sprouts roasted together beautifully, and the coriander gave it a lovely flavor.
Uzair Khalid
[email protected]Wow! This dish was a hit with my family. The chicken was cooked to perfection and the Brussels sprouts were caramelized to perfection. The coriander added a unique and delicious flavor to the dish.
M Asad Khaliq
[email protected]This sheet-pan coriander chicken with caramelized Brussels sprouts was an absolute delight! The chicken was tender and juicy, and the sprouts were perfectly caramelized. The flavors of the coriander and spices really shone through, and the dish had a