Description
A simple one-pan meal featuring crispy-skinned chicken roasted with potatoes, carrots, and Brussels sprouts, finished with a tangy Dijon-lemon pan sauce for an easy, flavorful dinner.
Ingredients
- 4 bone-in, skin-on chicken pieces (e.g., thighs, drumsticks)
- 1 pound small potatoes (e.g., Yukon Gold, red new potatoes), halved or quartered
- 2 large carrots, peeled and faux tourné (or simply chunked)
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Fresh thyme sprigs, for garnish (optional)
Instructions
- Adjust an oven rack to the center position and preheat your oven to 450°F (230°C).
- Prepare the root vegetables: Place the halved potatoes and prepared carrots in a medium saucepan. Cover them with cold, salted water, bring to a boil, and simmer until just tender when pierced with a fork, approximately 10 minutes. Drain the vegetables and transfer them to a large bowl.
- Add the halved Brussels sprouts to the bowl with the potatoes and carrots. Season with salt and pepper, and toss with 2 tablespoons of olive oil. Set aside.
- Prepare the chicken: Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron) over high heat until it begins to lightly smoke.
- Carefully place the chicken pieces, skin-side down, in the hot skillet. Cook without moving them much, pressing gently on the back of the pieces to ensure good contact, until the skin is deeply golden brown and rendered crispy, about 8-12 minutes. Reduce heat slightly if the skillet smokes excessively.
- Flip the chicken pieces to the bone side. Arrange the par-cooked vegetables evenly around the chicken in the skillet.
- Transfer the entire skillet to the preheated oven. Roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.
- Remove the chicken from the skillet and transfer to a cutting board to rest, loosely tented with foil. If the vegetables need more cooking or char, return the skillet with just the vegetables to the oven for an additional 5-10 minutes.
- To make the quick pan jus: Carefully pour off most of the accumulated fat from the skillet, leaving any browned bits (fond) in the pan. Place the skillet back on the stovetop over medium heat. Add the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Dijon mustard and fresh lemon juice. Bring the mixture to a simmer and cook briefly until slightly reduced and flavorful.
- Serve the pan-roasted chicken and vegetables immediately, drizzled with the savory pan jus. Garnish with fresh thyme sprigs, if desired.
Notes
- Use an oven-safe skillet like cast iron for best results.
- Ensure chicken reaches 165°F internal temperature for safety.
- Vegetables can be adjusted based on preference; parboiling ensures even cooking.