Sometimes it takes a recipe to make something so simple that tastes so good. Roasted Chicken and Brussels Sprouts with Rice Pilaf from What’s For Dinner by Curtis Stone.
The recipe calls for whole chicken legs but I just had thighs so that is what I used. Coated with olive oil, salt and pepper the chicken is cooked at 450 degrees for 20 minutes. Then you add brussels sprouts trimmed and halved with olive oil to the pan and cook another 20 minutes. Viola dinner is done. There is supposed to be shallots with the brussels sprouts but I did not have any. I also just made rice in my rice cooker, my favorite kitchen gadget, instead of making rice pilaf. Super easy, super delicious will definitely make again.
We also made Asian Beef and Vegetable Lettuce Cups from What’s For Dinner. This dinner requires a fair amount of fresh ingredients while it tasted good because of it I had a lot of left overs. The recipe is available at this blog. While we enjoyed having something new and different this one will not be made again.
To see what others made for Potluck Week head over to I Heart Cooking Clubs.