We love to get our chicken meat from a local farmer at our town’s Saturday market. One thing that has kept me inventive is that they do not always have the cuts of meat I am looking for. At the grocery store I am likely to find what I need but the quality just is not the same. At the market they are limited by the season. Whenever I cannot get chicken breast I usually end up with chicken thighs and legs- the flavor is amazing and I can use the bones to make homemade chicken stock (recipe coming soon). This sheet pan meal is a great weeknight meal to celebrate the coming spring!
Ingredients
- 1 bushel of brussel sprouts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- Chicken thighs/legs, chicken quarters (you could also use chicken breast but it will take less time to cook)
- 6 tablespoons softened butter
- 1 tablespoon chopped fresh rosemary
- zest of 1 lemon
- 1 teaspoon whole grain mustard
- 3 minced garlic cloves
Method
- Heat oven to 425 degrees
- Cut brussels in half and toss on a sheet pan with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes
- Using a fork, mash the butter in a bowl together with the rosemary, lemon zest, garlic, mustard and then set aside
- Season the chicken with the remaining salt and pepper
- Rub the butter mixture all over each chicken piece and place the chicken on the sheet plan with the brussel sprouts
- Bake for 35-40 minutes or until the chicken is cooked through at 165 degrees
The Lovell Table 
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