Lemony Chicken with Brussels Sprouts Slaw
By 
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Jump to recipeThis chicken dinner gets a kick from loads of fresh herbs and a zesty Brussels sprouts slaw.
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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 cup chicken stock
- 1 lb. Brussels sprouts, thinly sliced
- 1/4 cup freshly grated Parmesan
Directions
- Step 1Preheat oven to 450°.
- Step 2In 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.
- Step 3Add 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.
- Step 4In 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.
- Step 5Serve chicken with roasted lemons, garlic, and rosemary and Brussels sprouts slaw.
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