Ingredients

• 6 bone-in, skin-on pasture-raised chicken thighs

• 2 Tbsp avocado oil (or olive oil)

• Juice of 1 lemon + 1 tsp lemon zest

• 3 fresh rosemary sprigs (or 2 tsp dried)

• 3 garlic cloves, smashed

• 1 tsp sea salt

• ½ tsp black pepper

• 1 lb Brussels sprouts, halved

• 2 Tbsp avocado oil

• ½ tsp sea salt

• ½ tsp smoked paprika

• 2 large yellow onions, thinly sliced

• 1 Tbsp avocado oil or coconut oil

• Pinch of sea salt

DIRECTIONS:

• Prepare the Chicken

  • Preheat oven to 400°F (205°C).

  • Pat chicken dry and rub with oil, lemon juice, zest, garlic, rosemary, salt, and pepper.

  • Place in a cast iron skillet or baking dish, skin side up. Roast for 35–40 minutes until skin is crispy and juices run clear.

• Roast the Brussels Sprouts

  • Toss sprouts with oil, salt, and smoked paprika.

  • Spread evenly on a sheet pan and roast alongside the chicken for 20–25 minutes, until crispy on the edges.

• Caramelize the Onions

  • In a skillet, heat oil over medium-low. Add onions and a pinch of salt.

  • Cook slowly, stirring occasionally, for 20–25 minutes until golden brown and sweet.

• Plate It

  • Place a chicken thigh over a bed of roasted Brussels.

  • Spoon caramelized onions on top for a rich, sweet finish.

  • Garnish with a sprig of fresh rosemary or a squeeze of lemon.

Macronutrients

• Protein: 30 g

• Fat: 30 g

• Carbohydrates: 16 g

  • Fiber: 6 g

  • Net Carbs:10 g