Hm, I am in the mood for a fresh vegetable and protein loaded dinner tonight so I figured I would share it with all of you! This delicious lemon chicken and vegetable casserole is absolutely amazing and everyone will love it. Gluten and dairy-free. Healthy. Easy. Yummy.
Lemon-Chicken-Brussels-Sprout-Casserole-1 credit: feastie
Ingredients:
  • 2 whole chicken legs (for less fat use chicken breasts)
  • 2 medium onion cut in cubes
  • 2 carrots chopped
  • Salt and black pepper to season the vegetables
  For the chicken marinade:
  • 2 minced garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon all spice
  • ½ teaspoon cinnamon
  • 4 tablespoon olive oil
  • 3 tablespoon lemon juice
  Instructions:
  1. In a bowl, add the chicken and the marinade ingredients.
  2. Mix well and keep aside for 1 hour or at least 20 minutes.
  3. Preheat oven to 400F.
  4. In a baking pan add the vegetables and season with salt and black pepper.
  5. Add the marinated chicken with the marinade on the vegetable and cover with aluminum foil.
  6. Bake for 50 minutes. Remove the aluminum foil and bake for another 10 minutes or until the chicken is cooked through.
  7. Serve with brown rice or sweet potato.