PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES
A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.
Provided by LAMBR
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an oven to 450 degrees F (230 degrees C).
- Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
- Arrange lemon slices in a single layer on the bottom of the baking dish.
- Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
- Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
- Place bacon on top of the Brussels sprouts.
- Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
- Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
- Coat chicken breast halves thoroughly in the remaining lemon mixture.
- Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
- Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g
SPICY LEMON CHICKEN WITH BRUSSELS SPROUTS
Lemony chicken mixed with Brussels sprouts make an easy supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook frozen Brussels sprouts as directed on bag, using minimum cook time.
- In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink.
- Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot. Serve over hot cooked rice. Garnish with lemon wedges.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g
SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS
An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.
Provided by Jewelzee
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
- Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
- Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.2 g, Cholesterol 97 mg, Fat 26.2 g, Fiber 6.1 g, Protein 32.3 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 4.4 g
CHILE-THYME CHICKEN BREASTS WITH SWEET AND SPICY BRUSSELS SPROUTS
This a quick and easy way to spice up your average chicken breast. Most people are bored with the white meat or don't approach it with any creativity. This recipe puts a great spin on the classic protein with a quick blender marinade. Expect the chicken to be juicy and seasoned well with heavy charring on the outside due to the natural sugars in the garlic and lemon. The marinade works well with anything, from vegetables to any type of protein, so be sure to save any excess marinade for future use. It lasts 1 to 2 weeks in the fridge.
Provided by Jordan Andino
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the Brussels sprouts: Combine all the ingredients in a large bowl and toss until the sprouts are thoroughly coated. Transfer to the prepared baking sheet and roast in the oven until the sprouts are dark golden brown, about 30 minutes.
- Meanwhile, make the marinade: Combine all the ingredients in a blender and blend until smooth. Alternatively, combine the ingredients in a quart-size deli container and blend until smooth with an immersion blender or simply whisk together in a small bowl.
- Marinate the chicken: Place the chicken in a medium bowl. Add enough of the marinade to coat the chicken breasts completely and let marinate at room temperature for 15 minutes, if time allows. (Refrigerate any excess marinade and reserve for another use.)
- Meanwhile, make the sweet chile sauce: Whisk together all the ingredients in a small bowl until fully incorporated. Set aside until ready to serve.
- Cook the chicken: Heat a saute pan over high heat until smoking. Season the chicken breasts with salt and pepper. Melt the butter in the smoking pan, add the chicken and cook, flipping once, until seared and cooked through, about 3 1/2 minutes on each side. Remove to a plate and let rest for 3 minutes. Slice the chicken on a bias into 6 or 7 thin strips.
- Finish and plate: Toss the roasted Brussels sprouts in the sweet chile sauce. Serve them alongside the chicken with a slotted spoon to ensure not too much of the sauce lands on the plate.
More about "spicy lemon chicken with brussels sprouts recipes"
LEMON GARLIC BUTTER CHICKEN AND BRUSSELS SPROUTS
From juliasalbum.com
4.9/5 (111)Total Time 45 minsCategory Main CourseCalories 531 per serving
CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS SPROUTS
From theendlessmeal.com
ONE PAN LEMON CHICKEN WITH BUTTERNUT SQUASH AND …
From damndelicious.net
GARLIC DIJON CHICKEN AND BRUSSELS SPROUTS RECIPE
From natashaskitchen.com
ONE PAN CHICKEN WITH LEMON GARLIC POTATOES
From asaucykitchen.com
ONE-PAN LEMON-GARLIC CHICKEN WITH POTATOES & BRUSSELS …
From eatingwell.com
Reviews 4Category Healthy Chicken Main Dish RecipesRatings 4Calories 395 per serving
- Preheat oven to 425°F. Cut chicken breasts in half crosswise and pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle with 1/4 teaspoon each salt and pepper. Place the chicken in a shallow bowl.
- Whisk oil, garlic, 1 teaspoon lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside to marinate at room temperature while you prepare the vegetables.
- Meanwhile, place potatoes, Brussels sprouts, onion and the remaining marinade in a 9-by-13-inch baking dish; toss to coat. Spread the vegetables in an even layer. Sprinkle half the butter pieces over the vegetables. Bake until the vegetables start to brown around the edges, about 25 minutes. Remove from oven, stir the vegetables and place the chicken on top of the vegetables. Pour any leftover marinade into the baking dish. Sprinkle the remaining butter on top of the chicken. Bake until the vegetables are tender and the chicken is cooked through, about 20 more minutes. Sprinkle with thyme and the remaining 1 teaspoon lemon zest.
SHEET PAN LEMON CHICKEN WITH BRUSSELS SPROUTS {SUPER EASY RECIPE}
From twopinkpeonies.com
5/5 (9)Total Time 45 minsCategory DinnerCalories 353 per serving
SPICY STIR-FRIED CHICKEN AND BRUSSELS SPROUTS RECIPE
From today.com
ONE-PAN CHICKEN, SAUSAGE, AND BRUSSELS SPROUTS RECIPE - SERIOUS …
From seriouseats.com
PARMESAN CHICKEN & BRUSSELS SPROUTS RECIPE | EATINGWELL
From eatingwell.com
15+ ONE-POT DINNER RECIPES IN THREE STEPS OR LESS | EATINGWELL
From eatingwell.com
BRUSSELS SPROUTS AMATRICIANA TOASTS RECIPE - NYT COOKING
From cooking.nytimes.com
SPICY STIR-FRIED CHICKEN AND SHREDDED BRUSSELS BOWLS - PUREWOW
From purewow.com
MOROCCAN CHICKEN WITH OLIVES AND LEMON RECIPE
From aldi.com.au
LEMON CHICKEN & BRUSSELS SPROUTS SALAD | CANADIAN LIVING
From canadianliving.com
NICK’S PICK | CARB-WISE: ROSEMARY-LEMON CHICKEN
From makegoodfood.ca
ONE PAN LEMON CHICKEN WITH BRUSSEL SPROUTS
From simplybeautifuleating.com
12 TIPS YOU NEED FOR DELICIOUS BRUSSELS SPROUTS
From tastingtable.com
30-DAY MEDITERRANEAN DIET WEIGHT-LOSS DINNER PLAN | EATINGWELL
From eatingwell.com
LEMON CHICKEN AND BRUSSELS SPROUTS | RECIPE - LIFESOURCE NATURAL …
From lifesourcenaturalfoods.com
KALE AND CABBAGE PESTO SALAD WITH SLICED STEAK OR CHICKEN
From rachaelrayshow.com
EASY BAKED CHICKEN WITH BRUSSELS SPROUTS - PRIMAVERA KITCHEN
From primaverakitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love