Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet-Pan Lemon Chicken and Brussels Sprouts
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 153 milligrams
- Sodium
- 614 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 59 grams
Who doesn’t love a dinner with easy cleanup? Roasting both the chicken breasts and Brussels sprouts in phases on a large sheet pan keeps cooking and cleanup simple and easy!
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 153 milligrams
- Sodium
- 614 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 59 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Grate the lemon zest into a large bowl. Cut the lemon into 4 wedges and set aside.
- Add the garlic, thyme, paprika and 1/2 teaspoon each salt and pepper to the lemon zest; stir to combine. Add the chicken breasts and toss to coat. Carefully remove the baking sheet from the oven and drizzle with 1 tablespoon olive oil. Add the chicken, skin-side up, and the lemon wedges and return to the oven.
- Toss the Brussels sprouts in a large bowl with 1 tablespoon olive oil, season with salt and pepper and carefully add to the baking sheet in an even layer. Roast until the chicken registers 165˚ F on a meat thermometer, the skin is browned and crisp and the Brussels sprouts are tender, 24 to 26 minutes.
- Meanwhile, whisk together the remaining 1 tablespoon olive oil, the mustard, shallot, honey and parsley in a small bowl.
- Squeeze the juice from 2 of the lemon wedges over the chicken and divide among plates. Drizzle the dressing and squeeze the juice from the remaining 2 lemon wedges over the Brussels sprouts on the baking sheet; toss well and serve with the chicken.
Looking for Something Else?
Related Pages
- Peri Peri Chicken with Pearl Couscous Salad and...
- Smashed Potatoes and Brussels Sprouts
- Roasted Cod with Carrots and Brussels Sprouts
- Roasted Chestnuts and Brussels Sprouts
- Orecchiette with Vegan Sausage and Brussels...
- Grilled Pizzas with Herbed Pork and Brussels...
- Turkey Paupiettes with Chestnuts and Brussels...
- Winter Layered Salad with Beets and Brussels...
- Barbecue Chicken and Brussels Sprout Sheet Pan...