Roasted Lemon-Thyme Chicken
Sautéed Parmesan Brussels
Ingredients
- ½ cup low-sodium chicken broth
- 2 Tbsp olive oil
- 1 Tbsp butter, softened
- 2 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 Tbsp chopped fresh thyme
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 (3-lb) whole chicken
Instructions
- Preheat oven to 450°F; place a foil-lined roasting pan with broth in oven while preheating.
- Combine oil, butter, lemon juice, mustard, thyme, garlic, salt, and pepper. Rub chicken all over with oil mixture. Tie up chicken legs with kitchen string.
- Place chicken, breast side up, in heated pan. Roast 50 minutes or until a meat thermometer inserted into meaty part of thigh reads 170°F, basting with pan drippings during the last 10 minutes.
- Let stand 15 minutes before carving.
Side Dish Ingredients
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 2 (12-oz) pkg shredded Brussels sprouts
- ½ cup low-sodium chicken broth
- ½ tsp salt
- ¼ cup freshly shredded Parmesan cheese
Side Dish Instructions
- Cook garlic in hot oil in a large nonstick skillet over medium heat 1 minute. Add Brussels sprouts; sauté 4 minutes or until browned.
- Stir in broth; cook 2 minutes or until liquid is evaporated and Brussels sprouts are tender. Season with salt. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
321
|
125
|
446
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 1 | 9 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 341 | 293 | 634 |
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