Delicious Living
  • 2 cups brussels sprouts, trimmed and halved
  • 2 cups sliced leek
  • 3 cloves garlic, chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus ½ teaspoon olive oil, divided
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 4 bone-in, skinless chicken thighs (approximately 1½ pounds), fat trimmed
  • 1 lemon (sliced)

Lemony Chicken with Brussels Sprouts & Leeks

Lori Eanes | Delicious Living
  • Serves: 2 people

Lemon brings bright, crisp flavor to this healthy dinner for two.

  1. Preheat oven to 350˚. In a medium bowl toss brussels sprouts, leek and garlic with lemon juice, 1 tablespoon olive oil, salt and pepper. Spread vegetables in an even layer in a medium baking dish.
  2. Place chicken thighs over vegetables. Brush chicken with remaining ½ teaspoon olive oil, and season with salt and pepper. Top with lemon slices. Bake uncovered for 1 hour, or until the chicken is golden brown and measures 165˚ on a meat thermometer inserted in deepest part of thigh (not touching a bone).

PER SERVING (2 chicken thighs and 2 cups vegetables): 353 cal, 14g fat (8g mono, 3g poly, 3g sat), 114mg chol, 739mg sodium, 25g carb (5g fiber, 7g sugars), 32g protein

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