One-pan dinners are a lifesaver during the busy school or work week! Not only do they allow you to toss everything into the oven without much fuss, they also offer quick and painless clean-up. This easy weeknight recipe comes to us from our friends at Delicious Living. Ingredients

• 2 cups brussels sprouts, trimmed and halved
• 2 cups sliced leek
• 3 cloves garlic, chopped
• 3 tablespoons of juice from fresh organic lemons
• 1 tablespoon plus ½ teaspoon olive oil, divided
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 4 Bell & Evans organic boneless, skinless chicken thighs (approximately 1½ pounds), fat trimmed
• 1 organic lemon, sliced

Directions

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).

PER SERVING: Serves 2; recipe can be doubled. (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  Follow us on Facebook or Instagram for new recipes every week, or sign up here to get sales, recipes, and more delivered right to your inbox.