Tuesday, September 1, 2015

Morning Chicken and Brussel Sprouts

This recipe seriously could not be easier!

  • 1 heaping T Dijon or whole-grain Mustard
  • 1T smoked paprika
  • 1 garlic cloves, smashed
  • leaves from 4 thyme sprigs
  • grated zest and juice of 1 lemon
  • 1T olive oil
  • 1 3.5-4 lb chicken, cut into 8 parts... or just buy the chicken pre-cut
  • salt and pepper

In a gallon-size, resealable, plastic bag add the mustard, paprika, garlic, thyme, lemon zest, lemon juice, and oil. Mix together and add chicken. seal the bag, pressing out any excess air, and turn it over a few times to coat all the pieces.

Marinate in the fridge for 8/12 hours (or room temp for 1 hour... this is what I did), turning the bag over once or twice, if possible.

Preheat oven to 450

Remove chicken from bag and place on sheet pan.  Season with salt and pepper.

Roast until golden brown, about 20 minutes. Flip pieces over and roast until cooked through, about 10 more minutes.

SOOO yummy!
Now for the yummy Brussels Sprouts with bacon (two of my favorite things!)
  • 1T olive oil
  • 1/2 pack of thick-sliced bacon, diced
  • 2 shallots, minced
  • 1 lb Brussels sprouts, halved
  • 2 garlic cloves, smashed
  • 2 springs thyme
  • 1.5 C chicken broth
  • 2 T apple cider vinegar... I didn't have so I used red-wine vinegar
  • 1 T butter
  • salt and pepper
In large skillet with a lid, head olive oil over medium heat. Add bacon and shallots and cook until bacon is cooked through. Raise heat to high and add Brussels sprouts, garlic and thyme. cook, stirring occasionally, until Brussels are light brown (about 3-4 minutes)

Add broth and bring to a broil. Reduce heat and simmer, covered, for 8 minutes. Add vinegar and simmer, uncovered, until liquid is evaporated (about 2 minutes)

Remove thyme sprigs, stir in butter, season with salt and pepper.


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