Balsamic Chicken and Brussels Sprouts
Roasted Fingerling Potatoes
Ingredients
- 3 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1½ tsp chopped fresh rosemary (or use ½ tsp dried crushed rosemary)
- 1½ lb bone-in, skin-on chicken thighs
- ¾ lb Brussels sprouts
- ½ onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Whisk together oil, vinegar, and rosemary in a bowl. Add chicken; toss and let stand 10 minutes.
- Remove chicken from marinade, reserving marinade in bowl. Cook chicken, skin sides down, in a large skillet over medium-high heat 5 minutes or until golden brown. Transfer chicken, skin side up, to a lightly greased large rimmed baking sheet.
- Toss together Brussels sprouts, onion, garlic, and reserved marinade. Arrange Brussels sprouts mixture around chicken.
- Bake 20 minutes or until chicken is done and Brussels sprouts are tender. Sprinkle with cheese.
Side Dish Ingredients
- ¾ lb fingerling potatoes
- 1½ Tbsp olive oil
- ¼ tsp lemon zest
- 1½ tsp lemon juice
Side Dish Instructions
- Preheat oven to 400°F. Place a large rimmed baking sheet in oven while preheating.
- Toss together potatoes, oil, and desired amount of salt and pepper in a bowl. Arrange in a single layer on prepared pan. Bake 25 to 30 minutes or until crisp.
- Transfer potatoes to a bowl. Add lemon zest and juice; toss.
Gluten Free Meal Plan
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