Lemon-Garlic Chicken and Brussels Sprouts with a Simple Side Salad

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Super simple, one dish meal, with great flavor. And it’s perfect for a busy week night (which I put to the test). Just toss the veggies in a bit of olive oil and lemon, top with the chicken, sprinkle with a few spices, and throw it in the oven. It’s really that simple. While it’s cooking, make your salad, grab a glass of wine, and throw your feet up. Ha! How about grab a glass of wine and continue going a thousand directions. That’s more realistic.

Lemon-Garlic Chicken and Brussels Sprouts

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound brussels sprouts, trimmed and halved
  • 1/2 pound carrots, peeled and cut into 1/2
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced or pressed
  • kosher salt and pepper, to taste
  • 8 bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste
  • 1/4 – 1/2 teaspoon paprika, sweet or hot

DIRECTIONS

  1. Preheat oven to 400.
  2. Place Brussels sprouts and carrots in a baking dish. Add olive oil, lemon zest, lemon juice, and garlic. Season generously with salt and pepper and toss to combine.
  3. Trim excess skin from each thigh and then place them on top of vegetables. Drizzle each with a touch of olive oil and rub onto skin.
  4. Season chicken with salt, pepper, and paprika.
  5. Transfer baking dish to the oven and cook for 40-45 minutes or until juices run clear in the thickest portion of the chicken and the carrots are tender.
  6. Let stand for 5 minutes before plating.

Nutritional Information

Serving Size 311g Calories 472 Fat 30 Sat Fat 7 Sodium 909 Carbs 16 Sugars 5 Fiber 5 Protein 35.

Simple Side Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups mixed greens
  • 1 roma tomato, quartered
  • Vinaigrette
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, pressed or minced
  • 3 tablespoons olive oil

DIRECTIONS

  1. Combine vinaigrette and drizzle over greens.

Nutritional Information

Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.

NOTES

KID NOTE: The kids did great with the chicken, Brussels sprouts, and carrots. They are still not big salad eaters, so I served orange slices.

VEGETARIAN TIP: Replace the chicken with thick slices of firm tofu.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. RobynSec says:

    I wish I could “favorite” something from the blog! So I can find it again!

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