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Garlic-Rosemary Chicken Drumsticks with Sautéed Brussels Sprouts.

  • 2 lb
    Brussels sprouts
  • 2 ½ lb
    chicken drumsticks
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh rosemary
  • 4 cloves
    garlic
  • 1
    lemon
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 lb brussels sprouts
    1 small pkg fresh rosemary
  • 2
    Preheat the oven to 450°F 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.
  • 3
    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).
  • 4
    Preheat a skillet over medium-high heat.
  • 5
    While the skillet heats up, pat dry the chicken with paper towels and place on a plate, then generously season with salt and pepper.
    2 ½ lb chicken drumsticks
    1 tsp salt
    1 tsp black pepper
  • 6
    Add coconut oil to the skillet and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 7
    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.
  • 8
    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.
  • 9
    Trim off and discard the root end of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 10
    Juice the lemon into a small bowl.
    1 lemon
  • 11
    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.
    4 fl oz (½ cup) chicken or vegetable broth
  • 12
    Pour the skillet sauce over top of the chicken. Place the chicken in the oven and bake until it is cooked through, 7 to 9 minutes.
  • 13
    Add more coconut oil to the skillet.
    2 tbsp virgin coconut oil
  • 14
    Add the Brussels sprouts to the skillet and cook until they are lightly browned, 2 to 3 minutes.
  • 15
    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.
    4 fl oz (½ cup) chicken or vegetable broth
    ½ tsp salt
    ½ tsp black pepper
  • 16
    To serve, place the chicken and Brussels sprouts on a plate. Enjoy!