One-Pan Crispy Chicken Legs & Brussels Sprouts {Gluten-Free & Paleo}

One-Pan Crispy Chicken Legs & Brussels Sprouts | So...Let's Hang Out

Brussels sprouts, oh how I love thee. It’s taken us a long time to get here, but I’m so glad we did.

When I was a kid, I was fairly certain Brussels sprouts were evil. These were clearly tiny cabbages made of nightmares, sent here to earth by aliens  in order to slowly poison us humans (I’ve always has a slight flare for the dramatic). It’s not that my parents were forcing me to eat them. Quite the contrary. We never ate sprouts at home, ever. I think my parents were also skeptical that these lil’ veggies weren’t indeed just the devil neatly disguised in a tiny cabbage suit. If my mom (the Lima Bean Pusher) was skeptical of a vegetable, I was pretty sure it must be  heinous. The only time I had fully experienced the Brussels sprout was through a friend. I was staying the night at friends house, and her mother insisted I eat my vegetables before I left the table. I thought, sure. Fine. I love veggies. This should be no big deal. And, then it happened. A slotted spoon emerged from a pot of lightly stained green liquid. A mushy pile of lifeless sprouts made a sad little mountain on my plate. These sprouts were boiled to disaster. They were bitter and mushy. I had entered into my own nightmare, and the only way out was with hasty large bites and a lot of water. Awful.  One-Pan Crispy Chicken Legs & Brussels Sprouts | So...Let's Hang Out

I didn’t try a sprout again until I was twenty-seven years old. It turns out they are delicious. I can’t get enough of ‘em. It turns out that they are only terrible when boiled within an inch of their life and then forced into your mouth. I’m probably adding a bit of drama to the story, but you know, that’s how I remember it. ;)

On another note… I’ve never had to be convinced to eat crispy chicken, because–DELICIOUS.

Now, let’s talk about this dish. First of all, it’s a one pan situation. I love a one-pan-one-pot-one-dish-to-clean wonder, don’t you? In this case we’re using a trusty cast iron skillet. I love this thing. You can easily transfer it from stove-top to oven. This is how I got that bangin’ crispy chicken skin. Who doesn’t like crispy chicken skin?!  One-Pan Crispy Chicken Legs & Brussels Sprouts | So...Let's Hang Out Whole chicken legs meet coconut oil. Crispiness ensues in this cast iron magic.

One-Pan Crispy Chicken Legs & Brussels Sprouts | So...Let's Hang Out Crispy chicken, meet sprouts. Ya’ll get comfy. We’re gonna put you in the oven.

One-Pan Crispy Chicken Legs & Brussels Sprouts | So...Let's Hang Out And, BAM! Sprinkle it with a little bit of pecorino or parmesan if you wish.  Surprise your husband with a totally gourmet (but super EASY) weekend lunch. That’s what I did. He thought it was, and I quote, “…the most delicious, gourmet lunch I’ve had in a long time. You’re a Dreamweaver.” This is coming from a man who reliably packs a triple decker PB&J for lunch, so he totally knows the market on fancy. Gosh, I love him. He also did the dishes. He washed the heck out of that singular pan! One-pan recipes= the best. SO EASY!

One-Pan Crispy Chicken Legs & Brussels Sprouts | So...Let's Hang Out Enjoy, Friends! xo

One-Pan Crispy Chicken Legs & Brussels Sprouts {Gluten-Free & Paleo}

Ingredients

  • 2 whole chicken legs (skin on & bone in)
  • 1 stalk of Brussels sprouts, stemmed and chopped
  • 1 generous tbs of coconut oil
  • salt, pepper & granulated garlic
  • 1 tbs olive oil, for sprouts
  • Juice of 1 lemon
  • 1/4 cup chicken stock
  • Pecorino or Parmesan cheese to garnish (optional)

Instructions

  1. Preheat your oven to 425 degrees.
  2. Wash, prep, de-stem and halve all of your Brussels sprouts.
  3. Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
  4. Wash your chicken legs and pat them dry.
  5. Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
  6. Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
  7. Once your oil is heated up, add your chicken legs to the pan face down.
  8. Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
  9. Once the first side is crispy, flip your chicken legs over and crisp up the other side.
  10. When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
  11. Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
  12. Garnish with some freshly grated Pecornio or Parmesan cheese and serve. If you are eating Paleo this step can be skipped, and it will still be super tasty.
  13. Enjoy!
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54 thoughts on “One-Pan Crispy Chicken Legs & Brussels Sprouts {Gluten-Free & Paleo}

  1. This is going to be on my table in a few days. My husband does the cooking, but all the baked chicken… ugh, soggy fatty skin. I LOVE crispy chicken skin. And brussel sprouts…YUM! Can’t wait. Thank you!

  2. You’ve combined 2 of my favorites in one pan!
    I share your thoughts on Brussels sprouts…hated them when I was little, love ‘em now (although the beautifully browned, roasted Brussels sprouts I so adore now barely resemble the over-boiled, frozen, weirdly gray sprouts of my youth).

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  4. I can’t stop laughing at this: “These were clearly tiny cabbages made of nightmares, sent here to earth by aliens in order to slowly poison us humans.” Thank you for this Monday morning laugh!!

  5. Does it only work with coconut oil? I don’t have any at home and would rather not spend the extra money on it if it’s not necessary.

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  7. This looks like heaven to me. Still trying to sell my boyfriend on Brussels …in our 40′s I’ve come to love them when crispy. I will work on him again with this recipe! Thanks!

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    • You just need some type of pan that can go from stove to oven… OR, you could do the first part in a skillet on the stove and then transfer everything to a baking dish.

  9. I made this last night and it was fantastic! Didn’t have chicken broth, so I used a little white wine instead. It’s a new favorite.

    The way you describe brussels sprouts is too funny. My husband and I both had never tried them before until recently, and now we can’t get enough :)

  10. I made this dish for dinner & was blown away. It is super easy & amazing. Thank you for posting. I forgot to add the cheese, but honestly it was so full of flavor & didn’t need it.

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  12. so I have a confession I have never in 52 years had a fresh Brussels sprout how do i clean them and such I am willing to give this a try

  13. Forgot to add that I used skin-on bone-in thighs (Costco sells them four to a pack, which fits perfectly in a regular sized cast iron skillet) and used Penzeys Northwoods seasoning.

  14. This was awesome! Chicken was very crispy. I used broccoli since I didn’t have Brussels sprouts. The broccoli was good but I can see that B sprouts would hold up better in the over. Thanks for the nice easy technique!

  15. Does anyone know the nutrition breakdown for this recipe? Particularly calories & fat content? Also, could you use boneless, skinless chicken breasts? This recipe sounds amazing! Thank you!

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  17. I made this for dinner tonight and it turned out wonderfully! Unfortunately, I was out of lemon and garlic so I used lemon olive oil + a Tbsp of balsamic vinegar + touch more chicken broth to the brussels sprouts. Seasoned the whole shebang with some fresh-ground lemon pepper and crushed red pepper flakes (I’m a bit of a pepper person), and I was drooling after about 15 minutes in the oven! I think my oven runs a little hot because my brussels were a tad soft when I pulled out the cast iron at 30 minutes; I probably should’ve checked at 20-25 but everything was still absolutely delicious. Thanks for posting such a great and simple recipe!

  18. Super super good! My dad is diabetic and I am always looking for recipes for him. I used peanut oil instead of coconut, and chicken thighs instead of legs. I didn’t have any lemon juice, so I used lemon pepper instead of regular pepper. It was so good I didn’t realize I’d forgotten the cheese until I sat down to write this.

  19. Should I be using Chicken Broth or Chicken Stock? It says stock in the ingredients list, but then uses the word broth in the directions.
    Thanks.

  20. I just made this for dinner, and it was delicious! I love that it’s so easy to prepare. I forgot the Parmesan at the end, but with the lovely carmelization on the sprouts I don’t feel like I missed anything. Thanks for the great dinner!

    • I should add that I don’t have a cast iron pan, but I do have a dutch oven which worked just as well. Another thing I like about this recipe is that it can be easily modified depending on which ingredients you’re missing – which is certainly clear based on the other comments here. :)

  21. My husband and I are trying to have carbless/lowcarb dinners and came across this recipe. It was amazing and looked exactly like the recipe. This is really a great dish that does not need another thing added. I didn’t miss carbs at all.

  22. I actually used a regular frying pan for this, just gotta keep an eye on it in the oven – no melting occurred! Also one tip, make sure not to add too much garlic! I went a bit garlic happy, but it was still delicious.

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  25. This was DELICIOUS! So easy, hearty, and flavorful! I wasn’t able to get chicken legs at my local grocer, so I substituted just drumsticks and it worked fine. I also added a little bit of red pepper flakes to the brussel sprouts because I like a bit of spice. This was such a fun receipt to make, and my husband and I are already brainstorming other fun things we could throw in the pan. Thank you for posting, such a great find!

    • Unfortunately, I do not. But I think there are some websites out there that will help you figure it out based on the ingredients/portion size.

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