one and done

Skillet roasted chicken over Brussels sprouts on

My favorite kind of dinner isn’t just one that’s delicious, but one that requires me to do as few dishes as possible. I seriously hate doing the dishes. You would think that, because I cook, the dishes would be done by, oh I don’t know…someone else. Little elves perhaps. But unfortunately that’s not really the case. So any meal that can be prepared in one pan is absolutely ideal.


As I’ve said before, I bought a cast iron skillet and it’s perfectly ideal for one dish meals. Autumn is perfect for roasting and, therefore, it’s the perfect time for dishes like this chicken. Placing the chicken on top of the Brussels sprouts means that they’re cooking in the drippings from the chicken and taste amazing. Plus the chicken itself gets crispy nestled on top of the pan. It’s the perfect hearty meal for a chilly night and the dishes will hardly take any time at all.

Ready to roast

skillet roasted chicken over brussels sprouts
printer-friendly version
makes 4 servings

1 pound Brussels sprouts, preferably small
2 pounds chicken quarters (or your preferred chicken parts)
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried rosemary
1 1/2 tablespoons extra virgin olive oil

Preheat the oven to 375 degrees. Wash the Brussels sprouts well and trim the ends off. Cut them each in half and place them in your skillet or oven-safe dish. Nestle the chicken on top of the Brussels sprouts. Sprinkle with the sea salt and pepper. Use your hands to crush the rosemary and sprinkle it over the chicken. Drizzle the olive oil over the top of the chicken. Place the skillet into the oven and roast for 90 minutes. The chicken should be golden brown and the Brussels sprouts fork tender. Serve hot.

About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
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