Chicken Skillet with Brussels and Squash
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
For seasoning rub:
- 1.5 tsp salt
- 1.5 tsp pepper
- 1.5 tsp paprika
- 1.5 tsp garlic powder
- 1.5 tsp chili powder
For the skillet:
- 1 tbsp fat (bacon fat or oil)
- 3 lbs bone-in chicken (drumsticks and thighs or chicken quarters)
- 1 small butternut squash, cut into small square pieces (or sub 1 delicata squash or 1 large sweet potato)
- 1 lb brussels sprouts, ends cut off and halved
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp chili powder
Start by making the seasoning rub. Combine all of the rub ingredients together in a small bowl and mix well.
Season the chicken with the rub, making sure every bit of the chicken is covered liberally.
Next, chop up the butternut squash and brussels and place in a bowl. Toss in the avocado oil, salt, pepper, garlic powder and chili powder. Mix well to incorporate the seasonings and spread out in an even layer on a baking sheet. Set aside.
Preheat oven to 425 degrees Fahrenheit.
Heat a cast iron skillet over medium heat and add in the fat. Let the skillet warm up to full temperature.
Add in your chicken to cook for 5 minutes. Flip it over to the other side and cook for another 5 minutes.
Carefully transfer the skillet to the oven using oven mitts. Add the squash and brussels to the oven to bake also.
Cook for 30 minutes and remove everything from the oven. Allow to cool for a few minutes before serving.