Very delicious weeknight meal for the family or for just you! It’s easy and all in one pan with Brussels and red onions. Easy to put together, just try and marinate chicken for how ever long you can — at least 30 minutes and up to 48 hours in the fridge. The marination process is key — I did it for about 6 hours in fridge and removed from fridge to bring to room temperature before cooking.

I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs to get juicy and delicious tasting chicken.

Enjoy this meal bursting with flavor!

You’ll need a rimmed sheet pan, a large glass bowl, a small bowl, and I recommend using a kitchen thermometer which if you don’t have one you should own for cooking chicken.

Ingredients:

2 pounds of chicken thighs ( about 6 ) bone in , skin on

3 Tablespoons Olive Oil ( divided)

1 Tbsp. Italian Seasoning ( available dry in most supermarkets)

2 tsp. Kosher Salt

app. 1/2 ground black pepper

2 Tbsp. fresh Lemon Juice

1 heaping Tbsp. Dijon Mustard

1 heaping Tbsp. stone ground Mustard

app. 10 oz. Brussels sprouts trimmed and cut in half if very large cut in 1/4s and if very small leave whole

1 Red Onion cut into 8 wedges

6 cloves garlic minced

Directions:

To marinate the chicken, pat dry the chicken and put in a large bowl. In a smaller bowl add 1 Tbsp. Olive Oil, Italian seasoning, 1 teaspoon kosher salt, freshly ground black pepper, lemon juice , dijon mustard, stone ground mustard. I whisk it all together and pour over the chicken in bowl and with clean hands squish around the chicken and cover and place in the fridge. Take out of fridge and bring to room temperature before putting into the oven (probably a 1/2 hour)

Pre heat oven to 400 degrees

I spray baking sheet with cooking spray first, then place trimmed and halved Brussels sprouts on the sheet pan. I then put 6 garlic cloves in mini processor and add 2 Tablespoons of Olive oil to processor and when this is done pour over the Brussels and coat well and sprinkle the remaining 1 tsp. kosher salt and some freshly ground black pepper to them.

Place marinated chicken thighs skin side up on the sheet pan moving Brussels and onions around so the chicken touches the sheet . (see photo)

Bake uncovered at 400 degrees F. for 30 minutes then crisp the skin up and brown it under the broiler. I did it for about 4 minutes till I obtained a nice crispy skin. Check chicken temperature before serving but it should be 165 and perfect!

Served over rice and it was delicious.

The chicken may be the main here but gotta say it’s all about this spectacular lemon rice. Rice, chicken, spinach ( and yes Joel didn’t even detect here and ate it up) I went a little lighter on the spinach for fear of spoiling it for him but go with full 2 cups of spinach if you’re family loves it. I chopped it up so it was hard to really see that it even was spinach but you can just chop it up roughly. This would be delicious served with a Greek Salad and the one I would go with is my Maroulosalata salad. Perfect!! and very delicious and I marinaded chicken from about 10 till 5 but if you can do overnight even better and if you can’t do at least an hour. One pan means less clean up which is also an extra added bonus. Enjoy this wonderful meal.

i*should serve 4-6 but for 6 I would add 2 more thighs

*for the chicken marinade

6 chicken thighs ( I only used 4 for the 2 of us) I go to butcher when I can so thighs are meatier if they’re very small make 8

2 tablespoons olive oil

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon paprika

1/2 teaspoon salt and 1/4 teaspoon black pepper

Ingredients:

For Chicken and Rice

2 Tablespoons Olive Oil

1 yellow onion, peeled and diced

2 garlic cloves, peeled and minced

2 cups baby spinach, lightly packed and roughly chopped

1 1/2 cups long grain white rice ( I love Carolina brand)

3 cups chicken stock/broth

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried oregano

*crumbled feta for end if you’d like or some lemon slices or lemon zest and a little squirt of fresh lemon juice at the end — all of this is optional and up to you. I used crumbled feta at the end ( not too much just a sprinkle) and I used a little fresh lemon juice — you can also add chopped parsley and some lemon slices for a lovely presentation

Place Chicken in a large bowl or in a large resealable plastic bag ( I used plastic bag method)

Add all the marinade ingredients to the chicken ( pat chicken dry first) and toss chicken to coat well. Seal bag or cover bowl and marinate chicken in the fridge for at least an hour and up to 1 day ahead (obvi the longer the better)

Pre-heat oven to 350 degrees , remove chicken from fridge while preheating the oven.

In a large ovenproof pot ( I used my Le Creuset dutch oven) or large skillet that is oven proof heat 2 tablespoons olive oil. When oil is very hot without burning please add chicken thighs skin side down (and reserve the leftover marinade in bowl or bag — you will be adding the liquid to the skillet later) Brown chicken about 5 minutes each side — you’ll be cooking more later this is just to get them golden and crispy. Remove chicken from pot and set aside on a plate.

Add the onions and garlic to skillet and stir cooking for a few minutes or until the onions are very soft and translucent. Adjust the heat a little if needed– don’t burn the onions.

Add the chopped spinach, oregano, salt, pepper, and reserved marinade to the pot. Cook stirring for another minute or so until spinach is wilted

Add the rice to the skillet, and stir well to coat the rice with the pan juices

Pour the chicken stock into the pot and stir well, bring to a simmer or low boil

Arrange chicken thighs on top of the rice, the cover the pot ( if no cover use aluminum foil)and place pot in the pre-heated oven. Bake for 30 minutes.

Remove the lid or foil covering, return the skillet to the oven, and bake until chicken and rice is cooked through, about 8-10 minutes. Feel free to broil for the last couple of minutes if you’re feeling like chicken isn’t crispy enough

Remove from the oven and let chicken and rice rest for 5-10 minutes. Fluff rice so that the spinach and onions that may have settled get evenly distributed. Sprinkle with feta now or extra lemon juice or parsley and lemon slices then serve straight from the pan or dish out onto plates.

Enjoy! this one is a winner