Roasted Herby Lemon Chicken Thighs and Caesar Brussels Sprouts Salad
Serves 460 mins prep
A delicious meal featuring roasted herby lemon chicken thighs paired with a crispy and refreshing Caesar Brussels sprouts salad. The dish combines flavorful, crispy chicken, roasted red potatoes, and finely chopped Brussels sprouts tossed in a homemade Caesar dressing with crouton crumbs.
0 servings
What you need
Instructions
1. Preheat oven to 425°F. 2. Add olive oil, onion powder, garlic powder, red pepper flakes, dried oregano, 1 1/2 teaspoons of salt, pepper, lemon zest, and lemon juice to a bowl. Mix thoroughly. 3. Add chicken thighs to the bowl and coat all sides with the mixture. 4. Place chicken in an oven-safe baking dish and cook for 30-40 minutes, or until the internal temperature reaches 165°F and the skin is crispy. 5. Cut mini red potatoes in half and add them to a pot with water. Season with salt and boil until almost fork-tender. 6. Drain the potatoes and place them on a baking sheet. Cover potatoes with olive oil, paprika, onion powder, garlic powder, salt, and pepper. 7. Bake potatoes in the preheated oven for 20-25 minutes, or until they reach desired crispiness. 8. Cut baguette into cubes to make croutons. Add to a bowl and coat with olive oil, salt, pepper, garlic powder, and onion powder. 9. Pour croutons onto a baking sheet and bake for 8-10 minutes until crispy and golden. 10. In a food processor, add the baked croutons and pulse to create crouton crumbs. 11. In a bowl, add anchovy paste, dijon mustard, and minced garlic. Whisk together. 12. Add mayonnaise, Worcestershire sauce, lemon juice, 1/2 cup of grated Parmigiano-Reggiano, salt, and pepper. Whisk until fully combined to make Caesar dressing. 13. In a large bowl, add finely chopped Brussels sprouts and toss in Caesar dressing, crouton crumbs, and the remaining grated Parmigiano-Reggiano. Serve the salad with the chicken thighs and roasted potatoes.