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Lemon Roasted Chicken
with sweet potato and brussels sprouts hash

Active: 45 min Total: 1 hr 15 min
Crisp lemon chicken roasts in the oven while a colorful vegetable hash finishes on the stovetop in this hearty meal.
Smarts: A highly acidic lemon juice and garlic marinade works fast to tenderize the chicken and infuse it with flavor.


Lemon Roasted Chicken:
  • Garlic - 2 cloves , chopped
  • Lemon juice - 2 Tbsp
  • Chicken thighs, bone-in and skin on - 4
  • Lemons - 1 , thinly sliced
  • Almond flour - 1/2 cup
  • Paprika - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Salt - 1 tsp
  • Oil, cooking - 2 Tbsp
Sweet Potato and Brussels Sprouts Hash:
  • Brussels sprouts - 1 lb , halved
  • Shallots - 2 cloves , diced
  • Oil, cooking - 1 Tbsp
  • Water - 1 Tbsp
  • Roasted sweet potatoes (leftover from Monday) - ~3 cups
  • Vinegar, balsamic - 2 tsp


  1. Marinate chicken - Chop garlic. Combine garlic and lemon juice in a zip-top bag or baking dish. Add chicken and toss to coat in marinade. Marinate for at least 30 minutes and up to 4 hours.
  2. Brussels sprouts / Shallots / Lemons - Prep as directed. Combine brussels sprouts and shallots. Store lemon slices separately. (Can be done up to 5 days ahead)
  3. Prep breading - Combine almond flour, paprika, thyme, and salt in a zip-top bag or bowl. (Can be done up to 5 days ahead)

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  1. Heat oven to 425F / 218C.
  2. Remove chicken from marinade (discard marinade) and toss in breading.
  3. Heat an oven-safe skillet with oil (portion for chicken) over medium heat. Add chicken, skin-side down, and cook on one side until skin is crisp, ~8 minutes.
  4. When chicken skin is crisp, turn chicken so the skin is facing up. Top each piece of chicken with a lemon slice.
  5. Transfer skillet with chicken to the oven and roast until it reaches 165F / 74C, ~ 20 minutes.
  6. While chicken is roasting, heat a second skillet or wok with oil (portion for hash) over medium-high heat. Add brussels sprouts and shallots and saute until sprouts turn bright green. Add water with a pinch of salt and cover with a lid. Steam until brussels sprouts are tender, 5 to 6 minutes.
  7. Remove lid from brussels sprouts and add in leftover sweet potatoes and vinegar. Saute everything together until vinegar is absorbed and vegetables are golden brown in spots.
  8. Season hash with some salt and pepper.
  9. Serve chicken with hash on the side. Enjoy!



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