Chicken and Brussels Sprouts over White-Bean and Rosemary Puree

Chicken and Brussels Sprouts over White-Bean and Rosemary Puree
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon dried rosemary, crumbled, or 1 tablespoon chopped fresh rosemary
  • 4 tablespoons olive oil
  • ½ cup water
  • 2 cloves garlic, minced
  • 4 chicken thighs
  • ¾ pound Brussels sprouts, cut in half from top to stem
  • 2 tablespoons chopped flat-leaf parsley
  • + 4 more ingredients
    • 4 chicken drumsticks
    • Fresh-ground black pepper
    • Salt
    • 4 cups drained and rinsed white beans, preferably cannellini (from two 19-ounce cans)

1. Heat the oven to 450°. In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, 1/4 teaspoon of salt, and 1/4 of teaspoon pepper. Set aside. 2. Put the chicken pieces in a large roasting pan and toss with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange...

View full recipe at My Recipes

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