Lemony Chicken with Brussels Sprouts & Leeks
  • 2cups brussels sprouts, trimmed and halved
  • 2cups sliced leek
  • 3cloves garlic, chopped
  • 3tablespoons fresh lemon juice
  • 1tablespoon plus ½ teaspoon olive oil, divided
  • ¼teaspoon salt
  • ½teaspoon black pepper
  • 4bone-in, skinless chicken thighs (approximately 1½ pounds), fat trimmed
  • 1 lemonsliced
  1. 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.
  2. 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).
Recipe Notes
Nutrition Facts
Lemony Chicken with Brussels Sprouts & Leeks
Amount Per Serving
Calories 22353 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 114mg 38%
Sodium 739mg 31%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Sugars 7g
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 chicken thighs and 2 cups vegetables): 353 cal, 14g fat (8g mono, 3g poly, 3g sat), 114mg chol, 739mg sodium, 25g carb (5g fiber, 7g sugars), 32g protein