Crispy Chicken and brussel sprouts

Ingredients

• Chicken leg

  Broilers or fryers, meat only, raw

  2 leg, bone and skin removed or 260g

• Brussels sprouts

  Raw

  2 cup or 176g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Chicken stock

  Soup, home-prepared

  ¼ cup or 60g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. Preheat your oven to 425 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 coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle. 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 several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes. Once the first side is crispy, flip your chicken legs over and crisp up the other side. When both sides of the chicken are crisped up, 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 some freshly grated Pecornio or Parmesan cheese and serve.

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