Basil Chicken with Sprouts, Squash, & Apple

The trick to get the most flavor in this chicken dinner? Pack the rub with enough aromatic herbs and spices to seep into the surrounding vegetables as they cook.

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4.0 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 to 2 chicken pieces and 1/2 cup vegetables
  • Prep: 25 mins
  • Roast: 35 mins 450°F

Basil Chicken with Sprouts, Squash, & Apple

Directions

  1. Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine basil, lemon peel, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once.
  2. Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional basil and lemon peel, if desired.
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Nutrition Facts (Basil Chicken with Sprouts, Squash, & Apple)

  • Per serving:
  • 619 kcal ,
  • 39 g fat
  • (9 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 19 g monounsaturated fat ),
  • 144 mg chol. ,
  • 419 mg sodium ,
  • 33 g carb. ,
  • 8 g fiber ,
  • 11 g sugar ,
  • 39 g pro.
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Reviews (1)

3 Ratings
536 Days Ago
The concept here is good, and I really wanted to like it. But ... the cooktime on the brussels is WAY to long. Totally killed; they only need 15-20 minutes tops, even for large ones. I also added some fennel & red onion to give it more veggies, which I'd do again. Just think the timing needs work (apple also needed a bit longer). I'm also not so sure about the lemon. It looked pretty, but you can't really eat it with the rind - might be better to make a lemon herb oil in advance to roast the veggies in?

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