I used to hate Brussels Sprouts when I was a kid. I don’t know why I decided to buy some and try cooking them myself several years ago. I’m honestly not sure why I do a lot of things, but oh well, it turned out to be a good decision!
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I think the biggest thing in preparing Brussels Sprouts is how they are cooked. Just boiling them, or even steaming them, doesn’t bring out the best flavor. Instead, they often will have a bitter taste if prepared this way.
However, roasting or sautéing develops a nutty and lightly caramelized taste, and who doesn’t like that? (Don’t tell me if that’s you, because, ignorance is bliss, you know?) They pair well with a variety of other vegetables, and since their season extends from fall to spring, there’s a variety of other vegetables in season to pair them with.
This lovely dish brings together Brussels Sprouts, cherry tomatoes, and garlic (but of course) nestled under a layer of slowly roasting chicken until a rich and flavorful broth engulfs them. It preps very quickly and easily and becomes a complete all-in-one meal, unless you’d like to add a side of rice or pasta and drizzle the liquid over them, or how about a chunk of bread, instead? Whatever, it’s all good!
Chicken Roasted with Brussels Sprouts & Tomatoes Recipe
I made a large batch of this as I was feeding a crowd and also wanted lots of leftovers. Really, measurements aren’t necessary but I’m providing the quantities for half of what I made and you can scale that to your needs.
Ingredients
- about 5 lbs. chicken pieces, bone-in and skin on
- 1 1/2 lbs. cherry tomatoes
- 1 1/2 lbs. Brussels Sprouts, cut in halve lengthwise
- 10 – 12 garlic cloves, peeled, halved or quartered if large
- 1/3 cup white wine
- olive oil (about 1/4 cup)
- mixed herb and spice seasoning of your choice (I use McCormick’s Italian Seasoning and Kirkland Signature Organic No-Salt Seasoning from Costco)
- salt to taste
Directions
Preheat oven to 400 F.
In a deep roasting pan that is just wide enough to hold your chicken pieces, put the Brussels Sprouts, tomatoes, garlic, and a hefty drizzle of olive oil. Sprinkle with salt and toss gently to combine. Pour the wine in and tilt the pan around to make sure it is distributed across the bottom.
Place the chicken pieces across the top of your veggies and drizzle some more olive oil over each. Rub the oil around to cover completely. Sprinkle with your desired seasonings and a little more salt, making sure that each piece is seasoned all around. Arrange the chicken so that as much of the veggies are covered by them as possible.
Place the pan in the oven and roast for about 45 to 50 minutes, or until the juices in the chicken are clear. To serve, place the chicken on a platter, scoop the veggies out with a slotted spoon, and pour the liquid into a pitcher for pouring over your food. A sprinkle of parmesan cheese over the vegetables is very tasty, as well!
Any juices leftover from this dish can be used in place of some of the water for making tasty rice or replace some of the broth used in soups for an added boost of flavor, so don’t toss it! You can store it in the freezer with other leftover juices until you’re ready to use it (save any leftover bones in the freezer for making broth!).
Mostly Greek 