The Simplest Roasted Chicken Breast and Brussels Sprouts
Prep
Cook
Total
AuthorBen
Yield3servings
Ingredients
Chicken
3 split chicken breasts (A pack at the grocery store will typically have 3)
4 tbsp olive oil
2 sprigs fresh rosemary, minced
4 springs fresh thyme, leaves removed
1 sprig fresh sage, minced
4 cloves garlic, minced
1 tbsp fresh cracked black pepper
2 tsp kosher salt
Brussels Sprouts
1 pound Brussels sprouts
2 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp fresh cracked black pepper
1 tsp salt
Instructions
Preheat oven to 400 F.
Mix together olive oil, rosemary, thyme, sage, and garlic for the chicken the chicken and set aside.
Cut the bottom stem off of the Brussels sprouts and split them in half.
Toss the Brussels sprouts in the balsamic vinegar, garlic, salt and pepper.
Season chicken breasts with salt and pepper and place on a large baking pan skin side up. Pour herb and garlic mixture over the top of the chicken breast.
Pour the Brussels sprouts around the chicken and place the pan into the oven.
The chicken and Brussels sprouts are done when the skin of the chicken is nice and golden brown and the Brussels sprouts are a good crispy dark brown, about 40 minutes.
It's really just that east. Now enjoy!
CoursesMain
Recipe by Food is Love Made Edible at https://foodislovemadeedible.com/2018/05/09/the-simplest-roasted-chicken-breast-and-brussels-sprouts/