Coriander Seed Chicken with Caramelized Brussels Sprouts Dinner Recipe
This hearty and flavorful dinner recipe combines roasted chicken with caramelized Brussels sprouts, delivering a perfect balance of zesty, garlicky, and mildly spicy flavors. Infused with the citrusy warmth of coriander and a hint of mustard, this dish makes a cozy and delicious meal for any evening.
Equipment
- Large rimmed baking sheet
- Mortar and pestle or heavy knife for crushing seeds
Ingredients
- 1 lemon zested, then quartered and seeded
- 2 teaspoons whole coriander seeds
- 3 pounds bone-in chicken pieces use your favorite parts
- 1¼ pounds Brussels sprouts trimmed, halved if large
- 1½ teaspoons ground coriander
- 2½ teaspoons kosher salt
- ½ teaspoon red chile flakes
- 5 garlic cloves smashed and peeled
- ¼ cup + 2 teaspoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
Instructions
- Grate the lemon zest and set it aside. Quarter the lemon, seed the quarters, and reserve.
- Toast the coriander seeds in a small dry skillet over medium heat for about 2 minutes, until fragrant. Lightly crush the seeds using a mortar and pestle or the flat side of a heavy knife blade.
- Pat the chicken pieces dry and place them in a large bowl with the Brussels sprouts. Add the crushed coriander seeds, ground coriander, lemon zest, kosher salt, chile flakes, garlic, and ¼ cup olive oil. Toss until well-coated. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat the oven to 425°F.
- In a small bowl, whisk together the Dijon mustard and the remaining 2 teaspoons of olive oil. Arrange the chicken pieces on a large rimmed baking sheet and brush them with the mustard mixture. Scatter the Brussels sprouts around the chicken.
- Roast in the oven until the chicken breast pieces are just cooked through, about 20–25 minutes. Remove the breast pieces and tent with aluminum foil to keep warm while allowing the dark meat and Brussels sprouts to cook for an additional 5–10 minutes.
- Serve the chicken and Brussels sprouts warm, garnished with the reserved lemon wedges on the side.
Notes
- For an extra layer of flavor, serve with buttery polenta or a side of crusty bread to soak up the delicious juices.
- Adjust the level of chile flakes to control the heat according to your preference.
- To make this dish ahead, marinate the chicken and Brussels sprouts overnight, ready to bake the next day.
Tried this recipe?Let us know how it was!