2bone-in chicken breasts or thighs, (about 1.5 pounds)
1teaspoondiamond kosher salt (if using any other salt, use half the amount)
1small or 1/2 large vidalia onion,, sliced
2-3tablespoons extra virgin olive, or butter if you’re a bit decadent
1/4cupcider, divided, 2 tablespoons for onions and 2 tablespoons right before the oven
1apple,, halved and cored
1/2poundBrussels sprouts, cut in half if small or quarters if large
Instructions
At least 5 hours, up to 24 hours in advance: Pat chicken dry with paper towel. Generously season with kosher salt. Place in ziploc or container of choice and let sit in fridge until ready to use. This simple step does require some advance planning, but will improve the flavor of chicken dramatically! See above for why.
Preheat oven to 400 and remove chicken from fridge to get it closer to room temp while you prep the other ingredients.
Prepare Brussels sprouts by spreading them out onto a pan and drizzle with some olive oil and salt. Toss to coat. Let sit while you prepare the chicken.
Heat a 8 or 9’’ cast iron skillet over medium heat. Add about a tablespoon or so of oil and once hot, add in the onions. Saute, stirring only occasionally, until slightly charred and well caramelized, about 10 minutes.
Add in 2 tablespoons of apple cider to deglaze the pan. Once most of the liquid is gone, push onions to the side, add just a touch more oil if needed and then place the chicken, skin side down. Add the apples, skin side up, to the pan as well.
Let chicken fry and sit (without touching- resist the urge) for a few minutes, until it easily pulls away from the pan and is golden and crispy. Flip over and let chicken sit for another few minutes.
Place pan with chicken into oven and add in the Brussels sprouts pan as well. Cook until chicken is fully cooked through (reaches at internal temp of 165) and Brussels sprouts are browned and slightly crispy, about 20 minutes.