Smoky Chicken with Brussels Sprouts and Chorizo
Ingredients
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1 lemon
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1 tablespoon smoked paprika
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 chicken
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1 lb Brussels sprout halves
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Make the rub
Squeeze the juice from 1 lemon half into a small bowl (reserve the squeezed lemon half as well as the other half). Add the smoked paprika, salt, pepper and garlic powder. Stir to combine.
1 lemon
2 teaspoons salt
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon garlic powder
citrus juicer
measuring spoons
spatula
small bowl
Season and prepare the chicken
Place the chicken breast-side up on the June Roasting Rack set within the June Pan. Pat the chicken dry with paper towels then massage the rub all over it, including inside the cavity. Place the squeezed lemon half in the cavity and tie the legs together with cooking twine. (At this point you may loosely cover the chicken with plastic wrap and refrigerate up to 2 days for more flavor.)
1 chicken
June Roasting Rack
paper towels
June Pan
cooking twine
lemon half
Insert the June Food Thermometer
When ready to cook, insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast) at a 45° angle, avoiding the bone.
June Food Thermometer
Roast the chicken
Place the pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the chicken until it is cooked through and golden brown, about 1 hour and 12 minutes. June will notify you when the chicken is ready.
June Oven
Rest the chicken
With protected hands, carefully unplug the food thermometer. Remove the pan from the June Oven and set on a heat proof surface. Still working with protected hands, carefully lift the roasting rack out of the pan and set over a dish or another pan to collect any juices. Loosely cover the chicken with foil to keep warm and allow to rest at least 5 minutes before carving. Keep the oven hot using the button below.
foil
Reserve the cooking liquid
With protected hands, carefully pour the chicken juices and fat out of the pan into a small bowl. Leave any browned bits inside the pan.
small bowl
Prepare the food
To the pan, add the halved Brussels sprouts, sliced chorizo, torn bread, salt and pepper. Drizzle about 2 tablespoons of cooking juices and fat over the food and toss to coat. Reserve the remaining juices and keep warm.
measuring cups
1 lb Brussels sprout halves
8 ounces dried chorizo
½ teaspoon salt
¼ teaspoon black pepper
reserved chicken juices
4 cups torn artisan bread
Start cooking the food
Place the June Pan on the bottom shelf of the June Oven. Cook the food for 10 minutes. June will notify you when to stir the food.
Stir the food
When June notifies you, carefully remove the pan from the oven and place on a heat proof surface or cooling rack. Keep the oven hot using the button below. Gently stir the food, redistributing the Brussels sprouts, chorizo, and croutons as necessary on the pan to promote even browning.
Finish cooking the food
Return the pan to the oven. Cook the food 10 more minutes, until the Brussels sprouts are tender, the chorizo has crisped and the croutons are golden.
Finish the food and serve
When June notifies you, remove the pan from the oven and set on a heat proof surface or cooling rack. Gently toss the food to absorb any additional pan juices, then transfer it to serving plates or a platter. If desired, sprinkle the food with lemon juice from the reserved lemon half. Serve the food with the carved chicken, drizzling the reserved pan juices over the chicken if desired.
lemon half