Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts
Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.
- Serves: 3 persons
- 2teaspoons whole coriander seeds
- 3pounds bone-in chicken pieces (use your favorite parts)
- 1 ½pounds brussels sprouts, trimmed, halved if large
- 1 ½teaspoons ground coriander
- 2 ½teaspoons kosher salt
- ½teaspoon red pepper flakes
- 5garlic cloves, smashed and peeled
- ¼cup plus 2 teaspoons extra-virgin olive oil
- 1tablespoon Dijon mustard
Step 1Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
Step 2In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
Step 3Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
Step 4Heat oven to 425 degrees.
Step 5In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
Step 6If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.