Chicken · 35 min
Garlic-Rosemary Chicken Drumsticks with Sautéed Brussels Sprouts
- 35 min
- 2–6 servings
- 700 kcal / serving
Juicy chicken drumsticks with crisp Brussels sprouts, perfumed with garlic and rosemary. The one-pan finish makes weeknights straightforward, with bright lemon notes tying the flavors together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbBrussels sprouts
- 1 ¼ lbchicken drumsticks
- 4 fl ozchicken or vegetable broth
- ½ small pkgfresh rosemary
- 2 clovesgarlic
- ½lemon
- lemons
From the pantry: black pepper, salt, virgin coconut oil
Cookware
baking dish · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 lbBrussels sprouts
- ½ small pkgfresh rosemary
- 2 clovesgarlic
- ½lemon
- lemons
Meat & seafood
- 1 ¼ lbchicken drumsticks
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Brussels sprouts | 1 lb | 2 lb | 3 lb |
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| fresh rosemary | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the Brussels sprouts and pat dry, then trim the root ends and halve or quarter them as needed.
- Heat the oven to 450°F and place a baking dish inside to warm.
- Trim the Brussels sprouts and cut them as described, then set aside.
- Preheat a skillet over medium-high heat.
- Pat the chicken dry, then season generously with salt and pepper.
- Add virgin coconut oil to the skillet and swirl to coat the bottom, then brown the drumsticks on all sides. Transfer them to the preheated baking dish.
- Strip the rosemary leaves from the stems by running fingers down the sprigs, discard the stems, and finely chop the leaves; peel and mince the garlic; juice half of the lemon.
- In the skillet, add the chopped rosemary, minced garlic, half of the lemon juice, and half of the broth. Scrape up browned bits to deglaze the pan.
- Pour the skillet sauce over the chicken in the baking dish and bake until cooked through, about 10 minutes.
- Add a bit more coconut oil to the skillet, then add the Brussels sprouts and cook 2–3 minutes until lightly browned. Add the remaining broth and season with salt and pepper; cook, stirring occasionally, until the sprouts are tender and the liquid evaporates, 3–4 minutes.
- To serve, plate the chicken with the Brussels sprouts.
Two tips
- Prep ahead: chop the garlic and rosemary earlier and refrigerate, then assemble quickly before cooking.
- Swap idea: if you don’t have fresh rosemary, use a pinch of dried rosemary (common pantry item) instead.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 61 g
- Carbs
- 25 g
- Fat
- 41 g
- Fiber
- 10 g
- Sodium
- 379 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.