Chicken With Brussels Sprouts And Mustard Sauce Recipes

Steps:

• Preheat oven to 450°.
• Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
• Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
• Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
• Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
• Drizzle sauce over veggies and chicken.

Steps:

• Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
• Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
• Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.