Sage Butter Lemon Roasted Chicken in Goat Milk With Brussels Sprout Pasta
Ingredients
The chicken
-
1½
pounds
chicken breast or thighs
-
kosher salt
-
kosher pepper
-
4
tablespoons
Land O Lakes® European Style Butter
-
6
cloves
garlic
-
1
cup
full fat goat milk
-
1
juice of
lemon
-
1
lemon
cut into wedges
-
12
leaves
fresh sage
-
4
sprigs
fresh thyme
The pasta
-
1
pound
spaghetti or angel hair pasta
-
2
tablespoons
olive oil
-
1
pound
Brussels sprouts
-
16
leaves
fresh sage
-
1
clove
garlic
-
⅓
cup
white wine
-
kosher salt
-
kosher pepper
-
2-4
ounces
goat cheese
-
½
cup
grated Manchego cheese
-
pinch
crushed red pepper
-
1
arils from
pomegranate (optional)
Instructions
- Preheat the oven to 400°F and grease a 9x13 inch baking pan.
- Add the chicken to the pan, season with salt and pepper, and place butter slices on top.
- Sprinkle smashed garlic around the chicken, then pour goat milk and lemon juice over it.
- Add sage and thyme, then bake for 30-40 minutes until cooked through.
- Meanwhile, cook the pasta in salted boiling water until al dente, then reserve 1 cup of cooking water.
- In a skillet, heat olive oil and cook Brussels sprouts until golden brown.
- Add sage, garlic, crushed red pepper, and season with salt and pepper, cooking until fragrant.
- Combine the cooked pasta with the Brussels sprouts, adding white wine, goat cheese, and Manchego cheese, tossing until creamy.
- Serve the pasta alongside the roasted chicken, garnishing with pomegranate arils if desired.
Nutrition Facts (estimated)
Servings
6
Calories
916
Total fat
40g
Total carbohydrates
70g
Total protein
50g
Sodium
800mg
Cholesterol
150mg
You might also like