Dairy-Free, Gluten-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 15 MINUTES, PLUS AT LEAST 1 HOUR TO MARINATE / COOK TIME: 40 MINUTES
This unexpected flavor combination brings savory roast chicken thighs together with garlic, bright lime juice, spicy jalapeño, and fresh mint. The marinade is versatile and can be used with other meats, on plant-based proteins like tofu or tempeh, or even as a salad dressing. Enjoy this dish on its own, or consider serving it over brown or wild rice or quinoa.
FOR THE MARINADE
Grated zest of ½ orange
Juice of 1 orange
Grated zest of 1 lime
Juice of 2 limes
2 garlic cloves
¼ cup extra-virgin olive oil
½ jalapeño, seeded
½ teaspoon salt
¼ teaspoon freshly ground black pepper
5 fresh mint leaves
FOR THE CHICKEN AND BRUSSELS SPROUTS
8 small bone-in, skin-on chicken thighs
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
4 cups (about 1 pound) Brussels sprouts, halved
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 orange, cut into rounds
Bioactive ingredients:
orange, garlic, olive oil, chile, mint, chicken
TO MAKE THE MARINADE
1.
In a blender or food processor, combine the orange zest, orange juice, lime zest, lime juice, garlic, oil, jalapeño, salt, pepper, and mint. Puree until smooth.
2.
Pour ¼ cup of the marinade into a large mixing bowl, and reserve the rest in the refrigerator in a covered bowl or jar.
TO MAKE THE CHICKEN AND BRUSSELS SPROUTS
3.
Season the chicken with ½ teaspoon of salt and ¼ teaspoon of pepper.
4.
Put the chicken in the large bowl with the marinade. Using your hands, rub the marinade over the chicken until completely coated. Cover, and refrigerate for 1 hour or up to 4 hours.
5.
When you’re ready to cook the chicken, remove from the refrigerator. Preheat the oven to 450°F.
6.
Spread the Brussels sprouts out on a large sheet pan.
7.
Drizzle with the oil, and sprinkle with the garlic, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of pepper.
8.
Nestle the chicken pieces, skin-side up, among the Brussels sprouts.
9.
Drizzle the reserved marinade over everything.
10.
Arrange the orange slices on top of the chicken and Brussels sprouts.
11.
Transfer the sheet pan to the oven, and roast for 35 to 40 minutes, or until the chicken is browned and crisp and has reached an internal temperature of 165°F. Remove from the oven.
Per Serving:
Calories: 277; Total fat: 15g; Saturated fat: 3g; Protein: 26g; Total carbohydrates: 10g; Fiber: 4g; Sugar: 3g; Cholesterol: 107g
VARIATION:
You can use other vegetables in addition to or instead of the Brussels sprouts. Consider delicata, butternut, or patty pan squash; potatoes; carrots; or parsnips.