- 6 chicken thighs, skin and bone on
- 4 cups Brussels Sprouts, sliced
- 2 tbsp. Coconut Oil
- salt & pepper
- garlic powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1/4th C. Lemon Juice
- 1/4 cup chicken or beef stock
Cast Iron skillet works great for this! Melt Coconut Oil in the pan, heat until hot on medium-high heat. Pat dry your chicken and sprinkle with salt and pepper. Fry skin side down for 7-10 minutes or until chicken is crispy. Leave it be and let it get crispy. Preheat oven to 425.
While chicken is frying, core and slice your brussels sprouts. Rinse, and put into a bowl that has plenty of room to toss them around. Add all the spices. Toss.
Flip chicken and crisp up the other side. Once completely crispy, pour in lemon juice and chicken stock. Drop spiced up brussels sprouts into the pan on top of the chicken. Throw the whole thing in the oven and bake for about 30 minutes or until the chicken is tender and cooked through.