Here we are on week 4 of the Very Veggie Challenge and today we have brussels sprouts! Yes, I know, this is a chicken dish with brussels sprouts on the side, but seriously, the sprouts were delicious. I highly recommend roasting brussels sprouts with chicken in a clay pot from here on out. They turn out sweet and tender. So scrumptious.

So what’s with the clay pot? I have a romertopf clay pot. The technique calls for soaking the pot in water and then loading it up with delicious food. Put the food-laden pot in a cold oven and bring the whole thing up to temp and cook until done. I don’t know why it does amazing things to food, but it does. Particularly with onions. Omg, the onions.

So while traditionally, I’ve just cooked chicken with onions, carrots and potatoes, I decided to try something different this time: lots of garlic, lots of onions, lemon and brussels sprouts. Delicious. And even if you don’t have a clay pot, I bet this would be great using your normal roasting technique.

As a last note – I got a new camera (hooray!), but I was still getting used to it when I was making this dish and accidentally took half the pictures without a memory card in it. Therefore…limited pictures.

Ingredients:

4 lb chicken
4 – 6 onions
approximately 30 garlic cloves
1 lemon, sliced
brussels sprouts
olive oil
2 sprigs rosemary
2 sprigs thyme

Optional: if you want to make a sauce with the leftover juices, use 1/2 tsp cornstarch and 1/2 C half & half.

Instructions:

Soak the clay pot in lukewarm water for at least 15 minutes. While the pot is soaking, roughly chop the onions and peel the garlic cloves and peel off any of the outer leaves of the brussels sprouts that you deem unfit for consumption, if any.

Rub the chicken with some olive oil and season with salt and pepper. Put some onion, garlic and lemon in  the chicken cavity.

claypot chicken-30

Lay a bed of onion slices in the pot and then fill the remaining space with onion, garlic, brussels sprouts, rosemary and thyme. Finish off your clay pot masterpiece with a layer of lemon slices. Cover the pot and place it in the COLD oven.

Set the oven temperature to 425. Start the timer for about 50 minutes once the oven has reached temperature. Raise the temperature to 450 and remove the lid from the pot. Cook for another 15 or 20 minutes to brown the top of the bird.

claypot chicken-34Carefully remove the pot from the oven and, using tongs, remove all the goodies from the pot. If you want to make a sauce, pour all those good juices and leftover bits into a skillet. Make sure some garlic and lemon make their way into the skillet as well.

Reduce the juices for a few minutes, skimming any fat off the top as you go. Whisk in the cornstarch until smooth and then add the half & half. Simmer until the sauce thickens. Finish the sauce off by seasoning with salt and pepper and then straining the whole thing so that you end up with a smooth, non-chunky sauce.

Drizzle over the chicken, sprouts, onions and garlic and prepare to swoon.


Clay Pot Chicken with Brussels Sprouts
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 lb chicken
  • 4 - 6 onions
  • approximately 30 garlic cloves
  • 1 lemon, sliced
  • brussels sprouts
  • olive oil
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Optional: if you want to make a sauce with the leftover juices, use ½ tsp cornstarch and ½ C half & half.
Instructions
  1. Soak the clay pot in lukewarm water for at least 15 minutes.
  2. While the pot is soaking, roughly chop the onions and peel the garlic cloves and peel off any of the outer leaves of the brussels sprouts that you deem unfit for consumption, if any.
  3. Rub the chicken with some olive oil and season with salt and pepper. Put some onion, garlic and lemon in the chicken cavity.
  4. Lay a bed of onion slices in the pot and then fill the remaining space with onion, garlic, brussels sprouts, rosemary and thyme. Finish off your clay pot masterpiece with a layer of lemon slices.
  5. Cover the pot and place it in the COLD oven.
  6. Set the oven temperature to 425. Start the timer for about 50 minutes once the oven has reached temperature. Raise the temperature to 450 and remove the lid from the pot. Cook for another 15 or 20 minutes to brown the top of the bird.
  7. Carefully remove the pot from the oven and, using tongs, remove all the goodies from the pot. If you want to make a sauce, pour all those good juices and leftover bits into a skillet. Make sure some garlic and lemon make their way into the skillet as well.
  8. Reduce the juices for a few minutes, skimming any fat off the top as you go. Whisk in the cornstarch until smooth and then add the half & half. Simmer until the sauce thickens. Finish the sauce off by seasoning with salt and pepper and then straining the whole thing so that you end up with a smooth, non-chunky sauce.
  9. Drizzle over the chicken, sprouts, onions and garlic and serve.