Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts
- Total Time
- 50 minutes, plus marinating
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:3 servings
- 1lemon
- 2teaspoons whole coriander seeds
- 3pounds bone-in chicken pieces (use your favorite parts)
- 1½pounds brussels sprouts, trimmed, halved if large
- 1½teaspoons ground coriander
- 2½teaspoons kosher salt
- ½teaspoon red pepper flakes
- 5garlic cloves, smashed and peeled
- ¼cup plus 2 teaspoons extra-virgin olive oil
- 1tablespoon Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
1284 calories; 91 grams fat; 23 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 17 grams polyunsaturated fat; 26 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 93 grams protein; 1725 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
- Step 2
In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
- Step 3
Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and ¼ cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
- Step 4
Heat oven to 425 degrees.
- Step 5
In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
- Step 6
If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Wyn
I thought that lemon zest turned very bitter when cooked. (Julia Child says to blanch lemon zest to remove bitterness.) Do I need to be concerned about bitterness in this dish?
Michelle
Made this as written (used skin on, bone in chicken thighs) and added cauliflower tossed in the same marinade with some additional Dijon. Delicious and a definite repeat.
Linda
I didn't have coriander seeds on hand, so added an additional teaspoon of ground coriander. It was fantastic. The Dijon mustard really made the dish. I hate to say it, but chicken fat beats olive oil hands down when it comes to roasting Brussels sprouts. We will be making this simple recipe over and over.
Tim Carroll
Made this exactly as written. It was super easy and delicious. I used whole, skin-on thighs. Left the brussels sprouts whole. Definitely a week night repeatable. Highly recommend!
LR
I added halved baby potatoes, used thighs only, and increased time by 5 or so minutes to brown the skin and cook the potatoes. One of the best easy chicken recipes out there.
Thaxter Sharp
Throw in a dozen whole garlic cloves and add a great zesty flavor.
Dark meat chicken is the winner in this dish!
chesteve
How would I change it if I want to use boneless, skinless breasts?
Ann
I used chicken thighs, and the sprouts were overcooked before the thighs were properly cooked.
It was also too salty.
Next time I will cook the meat and brussels sprouts separately and take out the sprouts when ready, and reduce the salt by half.
jean
With only a half hour to work with, I simply put everything together on some parchment paper using skinless chicken thighs and whole, small Brussels sprouts; roasted for 25 minutes, it was a perfectly delicious, quick meal.
Franklin Crone
Made this twice and it is fabulous. The lemon zest and coriander have subtle shine through flavor I adore. Hot oven works fabulous. Love how the folks substitute for coriander, folks you are making something else but more power to you.
One of the best parts of making this is when you grind the just toasted coriander seed they actually let out puffs of smoke when they are crushed letting out an incredible fragrance.
Russ
Very good, would make again. However I'd reduce the salt by 1/3 - 1/2.
Brkln.df
The zest is in a marinade, so don't worry. It tastes great, especially in concert with the crushed coriander.
Hilary
Really yummy - good spice and ridiculously easy. Used boneless, skinless thighs and drumsticks with skin and still achieved a nice browning on the meat... will definitely become a weeknight staple.
Ann
This was delicious. Lemon zest was essential! I mixed the zest, spices and oil in a large mixing bowl then tossed the Brussels sprouts and an equal amount of small potatoes in the mixture. I placed them on the baking sheet, then added more oil, more spices and mustard to the bowl and coated the bone-in skin-on chicken thighs well. One bowl - one pan. What a simple technique. Cooked at 425 on convection. Sprouts, potatoes and chicken done at the same time. This goes into regular rotation.
Courtney
This is excellent, and so easy. Made with crescents of delicata squash because that's what I had, and I think I prefer them to the Brussels sprouts. Bought a whole chicken and cut it up, halving the breasts crosswise. Cooked on convection roast and the timing was exactly as printed. Don't omit the Dijon mustard glaze - it's exactly what punches this recipe up to four stars. Everyone loved it. Maybe the best chicken recipe I've ever made from NYT Cooking!
Cassie
So easy! And delicious. I also used bone-in, skin-on chicken thighs. Great weeknight meal.
Erik
Very flavorful for a simple preparation. Easy to swap in other veggies (I used broccoli romanesco). Feel free to use boneless, skinless thighs. You'll still get the good chicken fat to roast everything. The dijon paint makes all of the difference - don't skip it!
Clover88
Delicious flavors, easy to make, going to keep this one in rotation. We used boneless, skinless chicken and monitored for temp/timing.
Donna
Want to look like a genius? Make this dish.
Lisa
This is a great dish. I made it many times before looking at these notes, and find it consistently really good when made as directed. I also was originally concerned about the salt, but as long as you are using kosher salt which is larger grained - it's the right amount. I serve it with brown rice, which luxuriates in all the chicken fat, garlic and nutty roasted brussels sprouts.
Nicole
Delicious! I cut the salt in half and it was still *almost* too salty. Everything else was perfect. Served with roasted potatoes, too. Will definitely make again!
nick
Made as directed but with dried lemon since we didn’t have any fresh ones…very good..but I think the fresh lemon would brighten everything up…loved the roasted garlic spread on toasts!
Natasha
So. GOOOOODDD. I even completely missed the step saying to toast the coriander seeds (mind was somewhere else). Will do less salt next time; though, it wasn't TOO too much, as the flavors and acidity of the lemon balanced it out. I was concerned the brussel sprouts wouldn't be soft enough for my liking, but they were the perfect texture. I will try cooking them whole next time rather than halving some and will also add a minute or two under the broiler to brown the chicken thighs more. A keeper!
umberto
This is a great weeknight dish. One observation is that the calorie count in the nutritional information is way too high. My guess is that the 1200 calories is for the entire dish (although even that seems high.
Jack in Joisey
Made this tonight-pretty much as written. I did cut down in the salt, and cut the red pepper to 1/8 tsp (family doesn't do hot spices well). I also added some cauliflower to the sheet pans, as per some suggestions. Prepared it yesterday, marinated until tonight, it did take 2 sheet pans. The only other suggestion I took was a minute or 2 in the broiler at the end to brown the chicken. Big hit with the family, will make again!
Alan
Don't seed and quarter the lemon until ready to serve, especially if marinating the chicken for several hours or overnight. I added some red onion sections to the sheet pan and served with the Times recipe for herbed risotto. Everything was delicious.
Jane
Strange that the recipe is written to serve 3. Doubled Brussels sprouts and marinade with 3 pounds of bone-in skin-on thighs (8) for our family of 5 (with three hungry athletes) divided between 2 cookie sheets. Next time would use 12 thighs. Omitted red pepper flakes and subbed several grinds of black pepper. Turned all sliced sprouts face down on pans. Rotated pans front to back and top to bottom halfway through. 425 convection roast. Everyone loved it!
FKS
Actually just did the meat and made a different veg on the side, because it was what we had. Really good!
coinkitchen
This was pretty good. Made with 3lbs skin on thighs, cauliflower and potatoes cut up. Nice flavor profile. Think I crowded the pan too much, skin didn’t crisp up enough. Will make again.
scpllck
terrific. Easy enough for a weeknight. Served with East Coast Grill’s cornbread (recipe on NYT) to round it out for Sunday dinner.
Private notes are only visible to you.
Advertisement
