First recipe for Fox 21/27...

August 13, 2014

Lemon Chicken with Roasted Brussels Sprouts
Serves 4

4 boneless, skinless chicken thighs, 5 to 6 ounces each.
salt and pepper to taste
2 tablespoons olive oil
juice of 2 lemons
2 tablespoons freshly chopped parsley

Preheat a large saute pan on medium high heat. Season chicken with salt and pepper. Add olive oil to the hot pan and gently place chicken into the pan. Leave in the pan for 4 to 5 minutes and turn. Continue to cook an additional 4 to 5 minutes until the chicken has cooked completely (reaches an internal temperature of 165 degrees). Let the chicken rest for 5 minutes before serving. Place on a bed of roasted Brussels sprouts and squeeze the juice of half a lemon over the chicken and top with chopped parsley.

Roasted Brussels Sprouts
4 cups Brussels sprouts, trimmed and sliced
2 tablespoons olive oil
salt and pepper to taste

Preheat oven to 400 degrees. Toss the vegetable in olive oil and season lightly with salt and pepper. Place in an oven safe roasting pan and roast, stirring occasionally until tender, about 20 minutes.