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
- Preheat oven to 400.
- 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.
- 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.
- Season chicken with salt, pepper, and paprika.
- 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.
- 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
- 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.
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