Two pans, just a little mess, and a whole lot of chicken and veggie goodness. I love a perfectly roasted piece of chicken with crispy, peppery skin. The Brussels sprouts were perfect tossed with the lemon pieces. I skipped the potatoes for paleo (ok, maybe I tried one or two to make sure they were done coming out of the oven!), but my darling husband said they were just right with this dish. I did pretty much all the prep right on the baking pans, much to his relief, and voilà! One tenth the mess, but all the flavor.
Chicken with Lemony Potatoes and Brussels Sprouts
via real simple
2 tablespoons unsalted butter or ghee, at room temperature
3 tablespoons Dijon mustard
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
Freshly ground black pepper
1 pound Yukon gold potatoes, cut into 1-inch pieces
1 pound Brussels sprouts, trimmed
2 sprigs fresh rosemary, chopped
1 lemon, thinly sliced
2 tablespoons olive oil, or other cooking oil
Heat oven to 425° F, with the racks in the upper and lower thirds. Combine the butter and mustard in a small bowl. Place the chicken on a rimmed baking sheet and loosen the skin, using your fingers. Spread the mustard butter under the skin of each thigh, dividing evenly. Season with 1/4 teaspoon each salt and pepper. On a second rimmed baking sheet, toss the potatoes, Brussels sprouts, rosemary, lemon slices, oil, and 1/4 teaspoon each salt and pepper.
Roast the chicken on the top rack until an instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165° F, 20 to 27 minutes. Roast the vegetables on the bottom rack at the same time as the chicken, tossing once, until tender, 18 to 22 minutes. Serve the chicken with the potatoes and Brussels sprouts on the side.