Day 627: Poor blog.
My, how you’ve been neglected. And not because I haven’t thought about blogging. But we’ve had a busy summer and as the story goes, blogging always gets put on the back burner.
But in summary, this summer we’ve traveled a bit, I went to the Adele concert [absolutely heavenly], a family reunion in Oregon, I ran [my first] half marathon, celebrated the hubby’s 30th birthday, and many, many firsts with our little man [i.e., lots of solids and developmental milestones that make me a happy mama!]. All in all, it has been a fun summer that has gone by far too quickly. But such is life!
So as the summer is [sadly] winding down, I figured I better share my absolute favorite meal I’ve made this season. And since we haven’t technically transitioned into Fall, I still claim the right to post this recipe.
And for those of you non-cooks [my hand is raised high, too], this is another one-pan dish. A type of recipe I’ve come to heavily rely on for its simplicity, ease, and endless variations. One I use weekly and can whip together in a crunch. Non-cooks, I got you.
P.S. it might not be all that exciting, but if you’d like to keep updated with my most recent cooking and baking ventures [and a lot of my little man], follow along on my Instagram and Insta Stories at @knight_jess. See ya there!
Cooking Level: Novice. A simple marinade and then everything goes onto one pan. Sooner than you know it you have a meal that tastes like you spent all day in the kitchen!
Flavor: A true summery chicken dish, full of orange, lemon, and lime flavors. A citrus sensation paired with savory garlic and sweet brown sugar, you will love this pairing!
Texture: Juicy chicken. Crunchy brussel sprouts. Soft sweet potato. Nom, nom!
Would I Make It Again?: Already have!
- I personally hoard the drumsticks, but use whichever chicken pieces you have on hand. But I highly suggest using bone-in chicken. The flavor is so much better!
- I love the veggie combination here but feel free to sub in veggies your family will eat.
- Side note: my mother-in-law, who isn’t a fan of brussel sprouts, loved them in this dish! They become very tender and the slight caramelization from the marinade just works. So, give them a shot!
- Make sure the sweet potato pieces are smaller than one-inch cubes (as noted below), otherwise they might not cook through during the time directed. If this happens, remove the chicken and brussel sprouts and continue to cook until you can poke the sweet potatoes easily with a fork.
- If the vegetables cook quicker than the chicken, simply remove them from the sheet pan and continue cooking chicken until done.
- Do NOT discard the lemons and orange(s) after zesting/juicing. Slice them up and place them over the vegetables and chicken for some lovely citrus fragrances and flavor. Plus, it just looks so pretty!
2 tsp. lemon zest plus 2 tbsp. lemon juice
2 tsp. orange zest plus 2 tbsp. orange juice
1 tsp. lime zest plus 2 tbsp. lime juice
1 tbsp. minced garlic
2 tbsp. brown sugar
1/2 tsp. red pepper flakes
1 tsp. Kosher salt
1/2 tsp. black pepper
3 tbsp. olive oil
Protein and Vegetables:
6 to 8 chicken pieces (bone-in; thighs, drumsticks, or breasts)
1 lb. brussel sprouts, cut in half
1 lb. sweet potatoes, cut smaller than one inch cubes
1 tbsp. olive oil
Salt and Pepper
- For the marinade, in a small bowl, combine lemon zest/juice, orange zest/juice, lime zest/juice, garlic, brown sugar, red pepper flakes, salt, pepper, and olive oil. Stir until the sugar dissolves. Place chicken pieces in a gallon sized zip-top bag and add marinade. Toss and massage chicken to coat thoroughly with marinade. Allow the chicken to marinate for 20 minutes, up to 24 hours.
- Heat oven to 425ºF. On a large rimmed baking sheet, combine the brussel sprouts and sweet potatoes. Drizzle over olive oil along with some salt and pepper and toss to coat the vegetables. Spread the vegetables evenly on the pan. Distribute the chicken pieces on top of the vegetables evenly on the pan and drizzle half of the marinade over the chicken. Drizzle the remaining marinade over the vegetables. Add lemon and orange slices on top.
- Bake for 25 to 30 minutes or until the internal temperature registers at least 165ºF (up to 180°F), juices run clear, and vegetables are tender. Serve immediately.
Yield: 6 to 8 servings
Recipe adapted from Little Spice Jar