Garlic-Rosemary Chicken Drumsticks with Sautéed Brussels Sprouts

Directions

1. Wash the Brussels sprouts and pat dry, then trim the root ends and halve or quarter them as needed.
2. Heat the oven to 450°F and place a baking dish inside to warm.
3. Trim the Brussels sprouts and cut them as described, then set aside.
4. Preheat a skillet over medium-high heat.
5. Pat the chicken dry, then season generously with salt and pepper.
6. Add virgin coconut oil to the skillet and swirl to coat the bottom, then brown the drumsticks on all sides. Transfer them to the preheated baking dish.
7. Strip the rosemary leaves from the stems by running fingers down the sprigs, discard the stems, and finely chop the leaves; peel and mince the garlic; juice half of the lemon.
8. In the skillet, add the chopped rosemary, minced garlic, half of the lemon juice, and half of the broth. Scrape up browned bits to deglaze the pan.
9. Pour the skillet sauce over the chicken in the baking dish and bake until cooked through, about 10 minutes.
10. Add a bit more coconut oil to the skillet, then add the Brussels sprouts and cook 2–3 minutes until lightly browned. Add the remaining broth and season with salt and pepper; cook, stirring occasionally, until the sprouts are tender and the liquid evaporates, 3–4 minutes.
11. To serve, plate the chicken with the Brussels sprouts.