Lemony Chicken with Brussels Sprouts Slaw
Date: Sep. 26th, 2018 - 1:00 PM
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
DIRECTIONS
- Preheat oven to 450°.
- 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.
- 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.
- 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.
- Serve chicken with roasted lemons, garlic, and rosemary and Brussels sprouts slaw.
