Lemon pepper chicken with garlic sauce and roasted Brussel sprouts is a perfect dish for a nice summer evening. You get the brightness of flavors from the lemon, that smokiness from the paprika, and the delicious flavor of garlic sauce that is lightly drizzled on the juicy tender chicken thighs. Doesn’t that sound amazing?

There isn’t really any real measurements to this recipe. The amount of spices is according to your taste. Please watch my video as a guide if you’re not sure about the amount you want to add.

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Ingredients:

4 bone-in chicken thighs with skin

Lemon Pepper Seasoning (McCormicks or Lawrys)

Garlic Powder

Smoked Paprika

Salt and fresh ground Pepper

1 large onion chopped

Brussel sprouts halved

6 garlic whole garlic cloves smashed

Olive Oil

1/4-1/2 tsp of butter per chicken thigh

1 cup of chicken stock

1/4 cup of wine

Juice of one lemon

4 lemon round slices (1/8 inch thick)

Dried parsley

Parmesan Cheese

Gravy:

1 table spoon of butter

3 garlic cloves chopped

1 cup of chicken stock

1 tablespoon of flour

Thyme (I used two stems)

Salt and Pepper

Instructions:

*Wash hands with warm water and soap for 20 seconds after each time you touch the chicken (after adding butter, after seasoning one side, after seasoning the other side)

1. Pat dry your chicken.
2. Massage butter between chicken skin and meat (optional). Wash hands.
3. Season one side with lemon pepper seasoning, smoked paprika, salt, pepper and garlic powder. Rub spices onto chicken. Turn chicken over to season the other side. Wash hands.
4. Season the other side of the chicken with the same seasonings and rub onto chicken. Wash hands.
5. Heat pan. If you did not add butter to your chicken, add a teaspoon of olive oil.
6. Brown/sear chicken skin side down. When brown, turn and sear the other side.
7. Set chicken aside and ditch the fat/oil left in pan.
8. Heat oven to 375F.
9. To a baking dish, add your onions, garlic and brussel sprouts.
10. Season veggies with lemon pepper seasoning, salt and pepper.
11. Drizzle olive oil on veggies and toss so veggies are coated with oil.
12. Spread veggies in an even layer.
13. Place chicken skin side up on veggies and add the drippings from the plate to the chicken.
14. Add chicken stock, wine, and the juice of one lemon.
15. Add half of the juiced lemon in the baking dish (optional).
16. Top chicken thighs with lemon round and sprinkle parsley as garnish.
17. Roast chicken in the oven for 30-45 minutes. Cooked Chicken should have an internal temperature of 165 and juices run clear.
18. While chicken cooks, on the same pan you seared your chicken, add butter (low heat).
19. Once butter is melted, add garlic and saute until fragrant.
20. Add flour and stir until cooked through (about 1 minute).
21. Slowly add chicken stock and whisk so all the flour, butter, garlic, and fond. (medium heat).
22. Add thyme and season with salt and pepper.
23. Bring sauce to boil and lower to simmer until sauce thickens.
24. Plate your chicken and veggies. Drizzle garlic sauce on top of chicken and veggies. Garnish with cheese. Enjoy!

*Music Credit: David Cutter