Lemon Garlic Pepper Chicken, Potatoes & Brussels Sprouts
Ingredients
Ingredients:
- 5 chicken thighs
Marinade:
- Zest and juice of 1 lemon
- 1/3 cup vegetable oil
- 1 1/2 teaspoons honey
- 3 cloves garlic minced
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
Potatoes:
- 24 ounces petite red potatoes chopped
- 3 tablespoons of the above marinade
Brussels Sprouts:
- 24 ounces Brussels sprouts chopped
- 1/4 cup oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 ounce freshly grated Parmesan cheese
Instructions
Prepare the Marinade:
- Combine lemon zest and juice, vegetable oil, honey, minced garlic, salt, pepper, basil, oregano, onion powder, thyme, smoked paprika, cumin, and garlic powder in a bowl. Mix well.
Bake the Potatoes:
- Coat potatoes in the marinade.
- Preheat the oven to 400°F (204°C). Bake the potatoes for 20 minutes.
Marinate the Chicken:
- Coat the chicken thighs in the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes.
Season the Potatoes:
- Toss the chopped potatoes with 3 tablespoons of the marinade.
Season the Brussels Sprouts:
- Mix the chopped Brussels sprouts with oil, salt, pepper, garlic powder, onion powder, and Parmesan cheese.
Add Chicken and Brussels Sprouts:
- After 20 minutes, add the marinated chicken and seasoned Brussels sprouts to the oven. Bake for an additional 40 minutes.
Broil for Crispiness:
- To crisp the dish, broil on low for 4-5 minutes.
Video
Notes
Meal Prep:
This recipe makes 5 servings.
Each serving includes 1 chicken thigh
1/2 cup (or 4 ounces) of potatoes
1/2 cup (or 4 ounces) of Brussels sprouts
This recipe makes 5 servings.
Each serving includes 1 chicken thigh
1/2 cup (or 4 ounces) of potatoes
1/2 cup (or 4 ounces) of Brussels sprouts
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