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Braised Chicken Potatoes and Brussels Sprouts

Prep Time 10 minutes
Cook Time 50 minutes
Servings 4

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.

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

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.

Notes

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!