My Version of Mom's Baked Chicken Served with Buttered Brussels Sprouts

There appears to be a correlation between "busy mom dinners" and "single girl dinners." When my mom was in a pinch, she'd bake chicken and let Lawry's Seasoning Salt work its magic.


FOR THE CHICKEN

4 pieces of chicken (It's your choice of cut. I happened to buy chicken thighs. Why four pieces? Trust me, you'll want leftovers for the next night.)
3-4 large cloves of garlic 
1 medium-sized onion
Lawry's Seasoning Salt
Freshly cracked black pepper
Half a lemon 
Extra virgin olive oil

FOR THE BRUSSELS SPROUTS

A handful of brussels sprouts
A knob of salted butter 

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1. Preheat your oven to 400 degrees Farenheit. 

2. Peel the onion and cut into 1/2-inch thick slices, cross-wise. Then, smash and peel the garlic cloves. Layer both the onion slices and garlic cloves onto the bottom of a cast iron pan or baking dish. I think having that layer of onions at the bottom keeps the chicken moist.

3. Shake Lawry's Seasoning Salt evenly on both sides of the chicken. Rub in the seasoning and place the chicken on top of the onion and garlic. Wash your hands thoroughly. We don't want salmonella, now do we?!

4. Squeeze the juice of half a lemon over the pan and crack lots of freshly ground black pepper over everything. Drizzle some olive oil over the contents of the pan to finish.

5. Once the oven has reached the proper temperature, slide in the pan or baking dish with the chicken. Let it bake for about 40 to 45 minutes or until the chicken is nicely browned. The juices should run clear. If you're not sure, slice through the center of one of the pieces to check. It shouldn't be pink.

6. Meanwhile, wash the brussels sprouts and slice off the browned bits. You can cut them in half or leave them whole. Add them to a small pot of boiling water, along with a knob of salted butter. Cover the lid and let them cook for about 13 to 15 minutes or so, when they've become tender but not mushy.

7. When the chicken is ready, take the pan or baking dish out of the oven and let it rest for about 10 minutes. Make a little nest of the now-softened onions on your plate and place the chicken on top. Arrange a few brussels sprouts on the side. They should have a soft, buttery glaze.