Easy Baked Chicken with Brussels Sprouts
An Easy Baked Chicken with Brussels Sprouts recipe that is loaded with flavor from the garlic, lemon, Dijon marinade and the crispy bacon. Quick dinner to please your whole family!
Servings 6 people
- 6 chicken thighs boneless and skinless
- 1 tbsp fresh parsley chopped
- 2 garlic cloves minced
- 1/2 tbsp Dijon mustard or French's Yellow if you're doing Whole30
- ¼ teaspoon onion powder
- 2 tbsp light olive oil
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste the chicken
- 6 bacon strips (chopped)
- 3 cups Brussels sprouts (clean and cut in half)
- Salt and pepper to taste the Brussels sprouts
In a large glass bowl, add the chicken and all the ingredients (except the bacon and the brussels sprouts) and stir everything well. Cover the bowl with a beeswax food wrap (this is better for the environment than plastic wrap) and place the chicken in the fridge to marinate for 30 minutes (minimum) or overnight.
Preheat the oven at 400F.
In a large skillet or baking sheet, add the chicken and the Brussels sprouts. Place in a way that they are in a single layer.
Bake for about 35-40 minutes of until the chicken get the internal temperature of 165F.
While the chicken is in the oven, cook the bacon in a skillet for about 7-10 minutes or until they are nice and crispy. Once the chicken and Brussels sprout are done, remove from the oven and top with chopped bacon.
Serving: 1/6 | Calories: 240kcal | Carbohydrates: 7g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 753mg | Potassium: 358mg | Fiber: 2g | Sugar: 1g