Crispy chicken with brussel sprouts
Ingredients- Chicken Legs (skin on & bone in) 100g, Brussels Sprouts 80g stemmed and chopped, Olive Oil 1tbsp, Salt pinch, Pepper pinch, Garlic Dried 5g, Fry Light, Lemon 1 juiced, Chicken Stock 50mls, Parmesan Cheese 10g
Prep time- 5
Cook time- 45
Preheat your oven to 220 degrees. Wash, prep, de-stem and halve all of your Brussels sprouts. Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
Wash your chicken legs and pat them dry. Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
Heat up your Fry Light in your cast iron frying pan until hot. Once your oil is heated up, add your chicken legs to the pan face down. Allow them to sit there and get crispy. This will take around 6 to 8 minutes. Once the first side is crispy, flip your chicken legs over and crisp up the other side for another 6 to 8 minutes.
When both sides of the chicken are crispy add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir. Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
Garnish with the parmesan cheese and serve.