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Crispy Tarragon Chicken Thighs & Perfect Lemon Roasted Brussel Sprouts


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 6 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: American

Description

Easy oven dinner!


Scale

Ingredients

  • Chicken Thighs
  • 68 boneless, skinless chicken thighs
  • 2 tbsp coconut oil
  • 1 tbsp dried tarragon
  • 1 tsp pink Himalayan salt
  • 3 tbsp Mirin or white wine vinegar
  • 2 tbsp blanched almond meal (use tapioca or coconut flour for AIP)
  • Lemony Brussel Sprouts
  • 2lbs large brussel sprouts, halved
  • 45 cloves garlic, minced
  • 1 lemon, juiced
  • 1 tsp Himalayan salt
  • 1 tbsp coconut oil or olive oil
  • 1 gallon sized ziploc bag

Instructions

  1. Pre-heat oven to 400F.
  2. In a large bowl, mix together coconut oil, Himalayan salt, tarragon & mirin in a bowl. Add in chicken thighs and mix well, coating the chicken evenly.
  3. In a large ziplock bag combine the brussels, lemon juice, garlic, salt and oil. Shake really well.
  4. Back to the chicken,  add in the almond meal, toss.
  5. Arrange thighs on a baking sheet, laying them flay and not overlapping.
  6. Spread Brussels out on the second sheet pan.
  7. Place chicken sheet pan & brussels sprouts sheet pan in the oven.
  8. Chicken on the middle rack, sprouts directly below it.
  9. Roast at 400F for 35-40 minutes or until everything is nicely browned.
  10. Hit with the broiler for 2 minutes before removing from oven.

Nutrition

  • Serving Size: 1/6 of reciep
  • Calories: 345
  • Fat: 22
  • Carbohydrates: 20
  • Fiber: 6
  • Protein: 23

Keywords: Chicken Thighs Brussel sprouts