Lemon Caper Chicken with Roast Root Veg & Brussels Sprouts
Juicy chicken thighs served in a bright lemon-caper sauce and roasted to perfection alongside hearty root vegetables and crispy Brussels sprouts. This dish combines tangy flavors and wholesome ingredients for an updated take on classic chicken piccata.
Yield: All recipes serve 2 people
Components
Chicken Thighs
Lemon Caper Butter Sauce
Roasted Root Vegetables
Crispy Brussels
Mise
Roast the root vegetables: Dice the vegetables into 1” pieces. Toss in oil, season with salt and roast ▸ in a hot oven.
Prepare Crispy Brussels: Trim the brussel sprouts by removing a small portion of the stalk and removing the outer leaves. Cut the sprouts into large bite sized pieces, halving small sprouts and quartering large ones. Drizzle with oil, season with salt and roast until crispy and cooked through.
Cook Chicken: Season the chicken thighs thoroughly with salt. Heat a skillet over medium heat. Add a dollop of your favorite oil and sear the chicken thighs skin side down until the skin is golden brown and crispy. Remove from the pan, place on a sheet tray in the oven to roast until the internal temperature is 155 degrees.
Prepare Lemon Caper Butter Sauce: In the same skillet that the chicken was seared in, deglaze the pan with ¼ C white wine, scraping the bottom of the pan to release the fond. Once the alcohol has cooked out of the wine, add 2 T of butter and cook until melted. Add 2 T flour and whisk together. Toast the roux for 2-3 minutes, stirring continuously. Add 2 cups of chicken stock, simmer and cook until a thickened sauce is created. Remove from the heat, stir in 2-3 T of lemon juice and 2 T of capers. Stir, taste and season with salt and pepper to taste. Fold in 2 T minced parsley before serving.
Finish
Place a portion of root vegetables in the center of a plate. Place chicken on top, followed by a heaping spoonful of lemon caper sauce. Garnish with crispy brussel sprouts and enjoy!