Lemon Roasted Chicken with Garlic, Lemon & Parmesan Brussels Sprouts

OMG. My mouth is watering just thinking about this dinner. As you know, I usually make fish dishes. The feel of raw chicken on my hands genuinely freaks me out. The juice is sticky and leaves a gross residue immediately after handling. Anyways, every once in a while I put my personal feelings about raw chicken aside and make it for dinner. Because chicken is delicious when cooked right and it’s a great source of lean protein.

I picked up chicken tenderloins instead of chicken breasts because large hunks of chicken also kinda freak me out. I know, it’s weird. I think the smaller the chicken pieces the better the flavor because it absorbs what you’re cooking it in much better. But this recipe would be great with chicken breasts, drumsticks, etc.

The mixture of garlic, lemon juice, lemon zest, olive oil, white wine and fresh thyme makes the perfect sauce for the chicken to roast in. It roasts for about 40 minutes so the chicken gets really tender and packed with all the flavor of the sauce.

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I paired this oh-so-delicious chicken with an equally appetizing side of carmelized Brussels Sprouts that had been sautéed in olive oil, garlic, lemon juice, lemon zest and white wine (yes, basically the same sauce that the chicken cooked in) and topped with freshly shaved Parmesan. Don’t be scared of Brussels Sprouts. They are ugly little things but they are actually so delicious when cooked this way. Not only are they super tasty, they have high amounts of vitamins A and C, folic acid and fiber.

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Enjoy!

Lemon Roasted Chicken (Serves 4)

Adapted from Barefoot Contessa

Ingredients:

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine ( I used Chardonnay)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 lb of chicken tenderloins or 4 boneless chicken breasts
  • 1 lemon

Directions:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken dry and place them over the sauce.
  • Brush the chicken with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken pieces, until the chicken is done.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Sprinkle with salt and serve hot with the pan juices.

Lemon Garlic Parmesan Brussels Sprouts (Serves 4)

Adapted from What’s Gaby Cooking

Ingredients:

  • 2 lb Brussels Sprouts ( I got the pre-trimmed and halved packaged ones from Trader Joe’s)
  • 4 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 3 tbsp parmesan, grated
  • sea salt
  • pepper

Directions:

  • If you didn’t get pre-trimmed sprouts, clean them by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat.
  • Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  • Add the garlic half way through the cooking.
  • Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed.
  • Add the cheese on top and serve.

Old Friends and Chicken Piccata with Parmesan Lemon Asparagus

Friday night was spent with two of my high school girlfriends, Paula and Loriel. We drank chardonnay, listened to the 90′s music channel and looked through our high school yearbooks. Our 10 year reunion is in June (I still can’t believe how fast the time flew) so we spent the whole evening reminiscing and laughing. Here’s a picture of the three of us at Loriel’s wedding two summers ago!

Here’s a high school picture of us! Loriel is to my left (yes that’s me in the middle with all those curls LOL) and Paula is at the far left end. :)

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In between all of this nostalgic fun, we whipped up quite the delicious dinner. When I say we I mean I cooked while Loriel squeezed the lemons and spent about 20 minutes digging the lemon seeds out of the juice she had collected, and Paula cleaned up behind me and tried to help cook but I kept bossing her and taking over. Then I listened to the girls go on about how bossy and Type A I am. Oh well, they sure liked the dinner we I cooked. :)

Chicken Piccata was one of the first things I learned how to cook when I started playing around in the kitchen a couple of years ago. While it isn’t exactly the healthiest meal and I don’t eat it often, it is one of my go-to dishes when entertaining. It always turns out delicious and is so simple to make. It tastes much more complicated and gourmet than it actually is, which I love!

The asparagus is healthy and low calorie, so it makes a great side to this indulgent dinner.

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I hope you enjoy it as much as we did! I suggest pairing the dish with a bottle of wine, some Mariah Carey and your oldest friends! :)

Enjoy!

Chicken Piccata (Serves 4)

Adapted from Giada De Laurentiis

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied into 4 total pieces
  • Sea salt, freshly ground black pepper, lemon pepper, garlic salt
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1/4 cup brined capers

Directions

  • Season chicken with salt, pepper, lemon pepper and garlic salt.
  • Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  • When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
  • When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  • Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
  • When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
  • Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, broth, wine and capers.
  • Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  • Return all the chicken to the pan and simmer for 5 minutes.
  • Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  • Pour sauce over chicken and serve with parmesan lemon asparagus. Recipe below.

Parmesan Lemon Asparagus (Serves 4)

Adaped from Ina Garten

Ingredients

  • 1 bushel fresh asparagus (about 15-20)
  • 1 tablespoons good olive oil
  • salt, pepper, lemon pepper
  • 1/2 cup freshly grated Parmesan
  • 1 lemon

Directions

  • Preheat the oven to 425 degrees F.
  • Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
  • Season with salt, pepper and lemon pepper. Toss to coat evenly.
  • Roast for 15 to 20 minutes, until tender.
  • Sprinkle with the Parmesan and return to the oven for another minute ro melt the cheese.
  • Squeeze the juice of one lemon over the asparagus and serve.