One-Skillet Crispy Lemon Pepper Chicken Thighs and Whole Roasted Brussels Sprouts
Ingredients
- 2 Tbsp. grassfed butter
- 6 bone-in skin-on chicken thighs
- Lemon pepper
- Real salt
- 4 cloves of garlic, peeled and left whole
- 3/4 cup bone broth
- 1/2 lb brussels sprouts (or as many you can fit in the pan), bottoms trimmed, left whole
- 1 lemon, sliced into rounds
- 1 lemon, juiced
Instructions
Preheat the oven to 425 degrees.
Rinse the chicken thighs and pat them dry. Season each side of the thighs liberally with salt and lemon pepper seasoning. Place the seasoned thighs on a plate and set aside.
Heat up a cast iron skillet over medium-high heat on the stove-top. Melt butter in the heating pan, and allow it to coat the entire bottom of the pan.
Once the butter is hot (it should sizzle if you flick a bit of cold water into it), use kitchen tongs to arrange each of the thighs in the pan skin side down. Do not fuss with the chicken, simply allow it to get crispy. After about five minutes, check to see if the skin is crispy--if it is, flip the thighs over, if not, allow it to cook until desired level of crispiness checking every two minutes for your desired level.
Flip over the thighs using your kitchen tongs once the skin side is crispy enough for your liking. Add in peeled whole garlic, bone broth and whole brussels sprouts. Allow this to simmer for a few minutes over medium heat.
Arrange your sliced lemon over the top of the chicken and brussels sprouts. Remove the skillet from the stove top and place it in the oven. Allow to cook for 30 minutes, or until the chicken is cooked through and the juices run clear.
Once cooked, remove from the oven. Squeeze the juice of an entire lemon over the top of the dish. Serve up and enjoy!
Recipe Notes
If you can't tolerate dairy, you can sub in ghee in the place of butter--or, simply replace with your favorite cooking fat. Coconut, avocado, or olive oil are all good choices.
