Ingredients

The following ingredients have 3 Servings
  • 1 lemon
  • 2 teaspoons whole coriander seeds
  • 3 pounds bone-in chicken pieces (use your favorite parts)
  • 1 1/2 pounds brussels sprouts, trimmed, halved if large
  • 1 1/2 teaspoons ground coriander
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 5 garlic cloves, smashed and peeled
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard

Instruction

  • Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
  • 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.
  • 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 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
  • Heat oven to 425 degrees.
  • 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.
  • 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.