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
- 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.
- 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).