Mustard and Herb Chicken & Brussels Sprouts

What’s the best thing about this recipe you ask?  The whole meal is cooked is in one pan and it’s quite simple.

So I have a confession to make, I’m 26 and the first time I have ever eaten a Brussels sprout was last year. I don’t know whether I should be ashamed or proud, but I know for a fact I like them now. The cartoon cliche of a kid sneaking their Brussels sprouts to their dog never happened during my childhood because my mom never made them and there was no dog.  The inkling to try them came one day last year while I was walking through the farmers’ market and saw them on sale.  So I thought to myself,  why not give them a shot?

This recipe came from several that I have found and tried on Pinterest.  It’s become one of my favorite simple recipes to make for dinner and it makes for some nice leftovers for lunch as well.

There is an array of things I could say about this dish and its ingredients, but I’ll let the food speak for itself.

Chicken & Brussels Sprouts

  • Servings: 2
  • Time: 1 hr
  • Difficulty: Easy
  • Print

Chicken

  • 2 whole chicken legs
  • 2 tbsp olive oil, plus 1 more for pan
  • 1 tbsp whole grain mustard
  • 1 tbsp dried oregano
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken stock
  • 1 lemon
  • 1/2 cup smoked Gouda cheese, grated

Brussels Sprouts

  • 1 lb Brussels sprouts, trimmed and cleaned
  • 2 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper

As in all cases the first thing I recommend is prepping all of your ingredients.  Rinse and dry the chicken legs and trim and clean the Brussels sprouts.  Everything else you’ll be able to do quickly as you cook.

Preheat your oven to 400 degrees.

In a small mixing bowl mix together the olive oil, whole grain mustard, oregano, thyme, parsley, salt, black pepper, and zest from 1/2 of the lemon.  If the rub is too thick add a bit of olive oil until you get to a consistency slightly smoother than peanut butter.

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Using a brush or your hands, spread the rub over both sides of the chicken legs.

DSC02137In a medium sized mixing bowl toss Brussels sprouts in olive oil, thyme, rosemary, salt, and pepper.  You may lose one or two onto the counter while you’re tossing but just remember the Five Second Rule.  Plop it back in the bowl and keep on going until you get them all evenly coated.

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Using the bowl that you made the rub in, add the chicken stock and the juice of the lemon and mix.  Don’t clean the bowl before so that you keep the little bits of the rub in there.

Heat 1 tbsp of olive oil in a heavy duty oven safe pan.  Add the chicken legs to the pan skin side down and sear until they nice browned and crisped up just a bit, 2 to 3 minutes.  Flip chicken legs over and sear for another 2  minutes.

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Now it’s time to add the chicken stock sauce you made to the pan.  Simply pour it in so that is covers the bottom of the pan.  Then spread the Brussels sprouts all over in the pan around the chicken.

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Put the pan into the oven uncovered and cook for 25-30 minutes, depending on your oven.

Making sure to use an oven mitt remove the pan from the oven and set the oven temperature to Broil.

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Add the grated Gouda cheese over the chicken and the Brussels sprouts and return the pan to the oven for another two minutes to melt the cheese.

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 After two minutes remove pan from the oven there you go, it’s dinner time!

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As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback and comments are always welcome and appreciated.

Have a blessed day,

Ben

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