Preheat to 350
Heat skillet or dutch oven on medium high and add olive oil when hot. COLD oil, HOT pan!Skillet or dutch oven? A skillet will get your chicken skin crispier which is š but you have to be very careful or it can crisp and dry out your veggies too much. The Dutch oven will make everything super moist so you wont have extra crispy skin or veggies. A good middle ground is using the skillet to sear the chicken and brown the veggies, then transfer to a casserole pan or dutch oven with a cover to bake the rest. Just choose what you like best or what you have on hand.Ā If using a cast iron skillet, the best way to get the skillet as evenly hot as possible for searing is to heat it in the oven first while you're preheating. If transferring to casserole dish, preheat. the casserole dish in the oven with butter to line the bottom
Pat chicken dry and season both sides with salt and pepper. You must pat the chicken dry to keep the seasonings on the chicken.
Cook chicken skin side down 5 minutesĀ
Flip the chicken and add the whole garlic cloves. Cook 2-3 mins
Meanwhile, toss onions and brussels sprouts with olive oil, salt, pepper, and rosemary or thyme. If you're doing the potato version, add the potatoes in this step.
Before transferring to the oven, lay a thin layer of vegetables at the bottom, then the chicken, then the rest of the vegetables...making sure edges are lined well. Top it with fresh whole sprigs of rosemary or thyme, then lemon slices.
Cook in oven with lid for 40 minsĀ
Enjoy!