I love a simple chicken and potato dinner and this one is so easy to make and comes together in one skillet. Potatoes, brussels sprouts, onion, and rosemary get baked and braised in a mustardy balsamic liquid with chicken pieces nestled on top until the chicken skin is ultra-crispy and that liquid has reduced for lots of flavor. Another winner winner chicken dinner! This one does have a long cook time, so be sure to plan ahead.
Ingredient highlight
Brussels sprouts! are super high in folic acid, vitamin C + K, and beta-carotene. They also contain glucosinolates, which are cancer-fighting phytochemicals. These miniature cabbages are nutrient-dense powerhouses.
Servings 4
Prep Time 10 minutes 
Cook Time 50 minutes Ingredients
- 2 lbs bone-in skin-on chicken thighs*
- 2 tsp kosher salt, divided
- Black pepper
- 1 tbsp olive oil
- 1 yellow onion, chopped or sliced
- 1.5 lb yellow potatoes, cut into bite-sized pieces
- 10-12 oz brussel sprouts, roughly chopped
- 2-4 sprigs rosemary
- ¾ cup water or broth
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- Lemon wedges
- Fresh parsley (optional)
- *If your chicken has a ton of excess skin hanging off, trim it off with scissors. Remember the skin will shrink, so you want to leave a little bit of extra skin. See video.
- Note: ~ crumble cooked bacon on top if you have any leftovers from Bacon Eggs and Rice.
Instructions
- Preheat the oven to 375F.
- Pat the chicken dry, then season your chicken pieces on all sides with 1 teaspoon of salt and some grated black pepper.
- In a large oven-proof skillet (I used a 12-inch cast iron), warm the olive oil over medium heat. Place the chicken into the skillet skin-side down. Gently press with a spatula to make sure the skin is in contact with the pan. Once it starts sizzling, let it cook, undisturbed, for 4-5 minutes or until the skin is light golden brown (it will continue to brown in the oven).
- The skin should easily release from the pan when you flip it. If it’s sticking, let it keep cooking. Flip and cook for 1 minute, then transfer to a plate.
- To the skillet over medium heat, add the onion and ½ teaspoon salt. There should be a tablespoon or two of oil/fat in the pan – if the skillet looks dry, add olive oil. Cook the onions for 3-5 minutes or until softened, stirring occasionally.
- Add the potatoes, brussels sprouts, and remaining ½ teaspoon salt. Toss everything together so the potatoes and sprouts get coated in the oil and salt.
- In a bowl or liquid measuring cup, add the water, mustard, and vinegar and use a fork to mix it all together. Pour it into the skillet, then turn off the heat. Nestle the rosemary sprigs into the liquid/veg. Arrange the chicken on top (skin-side-up).
- Bake for 35-40 minutes or until the liquid has reduced and the chicken skin is a deep golden brown color. Let it rest for a few minutes to allow things to cool down and the liquid to thicken.
- Place the chicken on your plate, scoop the potatoes/veg alongside. Use a spoon to scoop any liquid at the bottom of the pan and drizzle it all over everything. Top with a generous squeeze of lemon and some parsley, if using.
Items you can prep ahead (optional)
- Chop or slice 1 yellow onion
- Cut 1.5 lb potatoes into bite-sized pieces
- Roughly chop 10-12 oz brussel sprouts
Substitutions:
- To make vegetarian, you can skin the chicken and just use the potato/veg as a base for your choice of protein on top. Use 1 teaspoon of salt total and add in 1 tablespoon soy sauce to the liquid.
- Substitute any starchy veggie for the potatoes (carrots, sweet potatoes, etc…)
- Substitute chopped cabbage for the brussels sprouts (about 4 cups worth).
- Use 2 tsp dried rosemary in place of fresh or use thyme or dried thyme (or both!).
- Use cider vinegar in place of balsamic.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover veggies and chicken in the microwave until warmed through. Top with plenty of lemon and herbs if you have them.
- Remove the chicken from the bone, add it to the veggies, and reheat in a lightly oiled skillet. You could cook it like a hash to get the leftover potatoes crispy!
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