Baked Herbed Chicken Legs
Skillet-Roasted Maple Brussels Sprouts
Ingredients
- 2 cups dried white beans
- 1 lemon
- 2 lb chicken leg quarters
- 1 tomato, chopped
- 3 Tbsp olive oil
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic, minced
Instructions
- Soak beans in water to cover overnight; drain and rinse.
- Simmer beans in a large pot with water to cover over medium heat 1 hour or until tender; drain and rinse beans.
- Preheat oven to 375°F. Grate zest and squeeze juice from lemon. Place chicken in a 13- x 9-inch baking dish. Combine beans, tomato, oil, lemon zest, lemon juice, thyme, salt, pepper, and garlic. Surround chicken with bean mixture.
- Cover with foil. Bake 50 minutes to 1 hour or until chicken is done.
Side Dish Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 3 Tbsp maple syrup
Side Dish Instructions
- Sauté Brussels sprouts, salt, and pepper in hot oil in a large deep skillet over medium-high heat 8 to 10 minutes or until tender, adding a few tablespoons of water, if necessary, to prevent sticking.
- Add maple syrup; cook 2 minutes or until Brussels sprouts are coated and lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
437
|
125
|
562
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 35 | 5 | 40 |
| Carb (g) | 43 | 19 | 62 |
| Fiber (g) | 11 | 5 | 16 |
| Sodium (mg) | 476 | 229 | 705 |
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