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Tuesday, December 31, 2013

Chicken Legs and Brussel Sprouts - Dinner in one pan...and gluten free!

This dinner is quick and easy, with very few ingredients, just the kind of dinner I like.  Your ingredients are as follows:

Chicken legs
Brussel Sprouts (I used one bag)
Coconut oil (to cook the chicken in)
Olive oil (to coat the brussel sprouts)
juice of one lemon
¼ cup chicken stock
salt, pepper, and garlic powder
fresh Thyme
Parmesan cheese

Pre-heat your oven to 425 degrees.  The first step is to clean and cut up the sprouts.  Place them in a bowl and coat with olive oil, salt, pepper, and garlic powder.   Set aside.

Wash and thoroughly dry the chicken legs.  Sprinkle with some salt, pepper, and garlic powder and brown in a pan with the coconut oil (approximately 2 tbs).  Let one side get nice and brown before turning.  You want the chicken to be nice and crispy.

 Once the chicken is nice and brown, add in the sprouts, as well as the chicken broth and lemon juice and mix well.  Place your pan in the oven and bake for about 30 minutes or until the chicken is cooked through.

When you take it out of the oven, the chicken is so tender and the brussel sprouts are lightly browned.  Take a taste to see if you need to add more salt or pepper.   If you like, add the Parmesan cheese just before serving.  I served this with some rice so that it would soak up the delicious sauce.....

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