Lemony Chicken with Brussel Sprouts and Leeks
Lemon brings bright, crisp flavor to this healthy dinner for two.
- 2 cups brussels sprouts
- 2 cups sliced leaks
- 3 cloves garlic, chopped
- 3 tablespoons fresh lemon juice
- 1 tablespoon plus 1½ teaspoon extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 4 bone-in, skinless chicken thighs (approximately 1½ pounds), fat trimmed
- 1 lemon, sliced
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.
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).