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

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

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