Name: Garlic-Rosemary Chicken Drumsticks with Sautéed Brussels Sprouts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.361 kg Brussels sprouts; 1.701 kg chicken drumsticks; 355 ½ ml chicken or vegetable broth; 1 ½ small pkgs fresh rosemary; 6 cloves garlic; 1 ½ lemons; black pepper; salt; virgin coconut oil

Garlic-Rosemary Chicken Drumsticks with Sautéed Brussels SproutsGarlic-Rosemary Chicken Drumsticks with Sautéed Brussels Sprouts — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1.361 kg Brussels sprouts

1.701 kg chicken drumsticks

355 ½ ml chicken or vegetable broth

1 ½ small pkgs fresh rosemary

6 cloves garlic

1 ½ lemons

black pepper

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Preheat the oven to 450°F (232°C) and position the rack in the center. Place a baking dish (one that is big enough to hold the chicken) inside the oven to warm up.

Trim off and discard the stem ends of the Brussels sprouts, then remove the outer layer of leaves; halve the sprouts lengthwise (or quarter if they are large).

Preheat a skillet over medium-high heat.

While the skillet heats up, pat dry the chicken with paper towels and place on a plate, then generously season with salt and pepper.

Add coconut oil to the skillet and swirl to coat the bottom.

Place the drumsticks in the skillet; cook, turning every 1 minute or so, until the they are browned on all sides (but not cooked through). Once done, remove the baking dish from the oven and transfer the chicken to it.

While the chicken cooks, one by one, holding a sprig of rosemary at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves.

Trim off and discard the root end of the garlic; peel and mince or press the garlic.

Juice the lemons into a small bowl.

Once the chicken has been transferred, return the skillet to the stove and reduce the heat to medium. Add the rosemary, garlic, ½ of the lemon juice, and ½ of the broth to the skillet. Deglaze the skillet by scraping up browned bits from the bottom.

Pour the skillet sauce over top of the chicken. Place the chicken in the oven and bake until it is cooked through, 10-15 minutes.

Add more coconut oil to the skillet.

Add the Brussels sprouts to the skillet and cook until they are lightly browned, 2 to 3 minutes.

Once the sprouts are browned, add the remaining broth and season with salt and pepper. Cook, stirring occasionally, until the sprouts are tender and the liquid has evaporated, 3 to 4 minutes.

To serve, place the chicken and Brussels sprouts on a plate. Enjoy!

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