60 minutes
A delicious and crispy chicken dish infused with lemon and parsley, served with perfectly roasted Brussels sprouts.
Unsalted Butter, room temperature
tablespoons
Lemons, both zested, 1 cut into very thin rounds, 1 halved, seeds removed
each
Flat Leaf Parsley, leaves and tender stems finely chopped
cups
to taste
to taste
tablespoons
teaspoons
Chicken Thighs, bone-in, skin-on
0 lb
Brussels Sprouts, trimmed and halved, tough outer leaves removed
0 lb
Red Onion, peeled, quartered and cut into 1-inch wedges
each
teaspoons
Parmesan, grated
cups
1. Preheat Oven
Preheat your oven to 450°F, positioning one rack about 6 inches from the broiler and another in the lower third of the oven.
2. Prepare Compound Butter
In a large bowl, combine the room temperature butter with the zest of both lemons, half of the chopped parsley, and a teaspoon of kosher salt.
3. Prepare Sheet Pan
Rub a teaspoon of olive oil over a sheet pan to prevent sticking.
4. Season Chicken
Pat the chicken thighs dry with paper towels, then season them generously with salt and black pepper. Using your fingers, gently lift the skin of each chicken thigh and rub some of the compound butter underneath.
5. Prepare Vegetables
In another bowl, toss the Brussels sprouts, red onion, and lemon rounds with the remaining compound butter, the red-pepper flakes, three tablespoons of olive oil, and a good pinch of salt and pepper.
6. Arrange on Sheet Pan
Arrange the chicken thighs on the prepared sheet pan, placing the Brussels sprouts mixture around them.
7. Roast Chicken and Vegetables
Roast everything in the lower rack of the oven for 30 to 35 minutes. Halfway through, give the vegetables a good stir to ensure they cook evenly.
8. Broil if Needed
If the skin needs a bit more crisping, you can broil the chicken for an additional 1 to 3 minutes, but keep a close eye on it to prevent burning.
9. Finish and Serve
Once out of the oven, squeeze the juice from the halved lemon over the chicken and vegetables. Sprinkle the grated Parmesan and the remaining parsley on top. Transfer everything to a serving platter and serve with extra lemon wedges on the side.
For even heat distribution and a good sear, use a well-seasoned cast iron skillet and preheat it before adding the chicken.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) without overcooking.
Create a pan sauce using the fond left after cooking the chicken, deglaze with white wine or chicken stock, add lemon juice, reduce, and finish with butter.
Pat the chicken skin thoroughly dry with paper towels before seasoning to achieve a perfectly crispy skin after cooking.
Use both lemon zest and juice for a vibrant flavor, adding zest to the chicken before cooking and to the sprouts before serving.
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