• 1lb Chicken Thighs, boneless and skinless
  • 1lb Purple or Green Small Brussels Sprouts, trimmed and halved. If large quartered(I found mine at Trader Joes)
  • 3-4 Garlic cloves, sliced
  • 1/2 Yellow Onion, sliced
  • 1 Lemon, sliced
  • Olive Oil
  • 2Tbsp Lemon Pepper(also found at Trader Joes)
  • 2Tbsp Smoked Paprika
  • Salt to taste


Preheat oven to 425*. Mix 1/4c olive oil, 1tbsp smoked paprika, 1tbsp lemon pepper and salt in a shallow bowl to coat the thighs. Heat a 10-12 inch oven-safe skillet on medium and add the chicken thighs. Brown for 3 minutes and flip to cook another 2 minutes. Remove and set aside.

Mix the brussels sprouts, onion, garlic, olive oil, 1tbsp lemon pepper, 1tbsp smoked paprika and salt in a large bowl. Transfer to the oven-safe skillet and top with the sliced lemon and chicken thighs. Bake for 25-30 minutes.

Once cooked, plate and squeeze the lemon on top of the brussels and chicken. Enjoy!

Serves 2-3.

lemon pepper chicken