Baked Lemon Garlic Chicken with Roasted Brussels Sprouts
20min
35min
1
425
Chef's Note
For extra flavor and tenderness, you can marinate the chicken for 2-4 hours before cooking. The lemon-garlic combination not only adds bright flavor but also helps tenderize the meat. If you're watching calories more strictly, you can reduce the olive oil to 1 tbsp total and save about 120 calories.
Tags
Ingredients
6 oz chicken breast
8 oz brussels sprouts
1 whole lemon
3 cloves garlic cloves
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dijon mustard
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Trim and halve 8 oz of brussels sprouts. Place them in a bowl.
- 3
Mince 2 garlic cloves and zest half the lemon. Add to the brussels sprouts.
- 4
Add 1 tbsp olive oil, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper to the brussels sprouts. Toss to coat evenly.
- 5
Spread the brussels sprouts on one side of a baking sheet lined with parchment paper.
- 6
Pat dry the 6 oz chicken breast and place it on the other side of the baking sheet.
- 7
In a small bowl, mix 1 tbsp olive oil, 1 minced garlic clove, juice from half the lemon, 1 tsp dijon mustard, 1 tsp honey, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes.
- 8
Brush the marinade over the chicken breast, ensuring it's well coated.
- 9
Slice the remaining half lemon and place 2-3 slices on top of the chicken.
- 10
Bake in the preheated oven for 25 minutes.
- 11
Check the chicken's internal temperature - it should reach 165°F (74°C). If needed, continue baking for another 5-10 minutes.
- 12
Once done, let the chicken rest for 5 minutes before slicing.
- 13
Serve the sliced chicken with the roasted brussels sprouts, garnished with any remaining lemon juice.
Nutrition Information (per serving)
425
38g
22g
21g
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