Best 2 Sheet Pan Coriander Chicken With Caramelized Brussels Sprouts Recipes
Indulge your taste buds in a culinary delight with this sheet-pan coriander chicken and caramelized Brussels sprouts recipe. This dish is a symphony of flavors, textures, and colors, featuring tender chicken marinated in a vibrant blend of coriander, garlic, and ginger, perfectly complemented by roasted Brussels sprouts caramelized to perfection. The chicken is juicy and succulent, while the Brussels sprouts are crispy on the outside and tender on the inside, boasting a delightful sweetness. This recipe is a breeze to prepare, requiring minimal effort and cleanup, making it an ideal weeknight meal. It's also packed with nutrients, providing a wholesome and satisfying dining experience. Additionally, this article includes a collection of other tantalizing recipes, such as a refreshing cucumber salad with a zesty dressing, a creamy avocado sauce perfect for dipping or drizzling, and a delectable chocolate mousse that will satisfy your sweet cravings.
Let's cook with our recipes!
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
Tips:
- Use a large sheet pan. This will ensure that the chicken and vegetables have enough space to cook evenly.
- Cut the chicken and vegetables into uniform pieces. This will help them cook evenly.
- Toss the chicken and vegetables in oil, salt, and pepper before roasting. This will help them brown and caramelize.
- Roast the chicken and vegetables at a high temperature. This will help them cook quickly and evenly.
- Flip the chicken and vegetables halfway through roasting. This will help them cook evenly on all sides.
- Serve the chicken and vegetables immediately. They are best enjoyed hot and fresh.
Conclusion:
This sheet pan coriander chicken with caramelized Brussels sprouts is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a casual gathering. The chicken is tender and flavorful, and the Brussels sprouts are caramelized and slightly crispy. This dish is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
