A roasting dish of Lemony Chicken with Brussel Sprouts and Leeks.
Photo courtesty of Delicious Living

Lemony Chicken with Brussel Sprouts and Leeks

Lemon brings bright, crisp flavor to this healthy dinner for two.


(serves 2)
  • 2 cups brussels sprouts
  • 2 cups sliced leaks
  • 3 cloves garlic, chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus 1½ teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 4 bone-in, skinless chicken thighs (approximately 1½ pounds), fat trimmed
  • 1 lemon, sliced


  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).

This article appears courtesy of Delicious Living as part of a content sharing agreement.