Grilled Thyme Chicken with Roasted Potato Wedges and Brussel Sprouts

So tonight, I made chicken legs with roasted veggies - potatoes and brussel sprouts in case you missed the title of the blog today. Everyone loves potatoes but when it comes to brussel sprouts people either love or hate them. I love brussel sprouts. They're bitter, sweet and tender. In this recipe I cook them with the beloved Mrs. Dash. Salt free. I also gave them a large dose of duck fat. Duck fat is an excellent way to add flavor to roasted veggies and it doesn't burn like butter does.

To start, I marinate the chicken overnight in the following:

1/4 cup olive oil

1/4 cup white vinegar

1 tbsp lemon juice

1 tbsp garlic puree

1 tsp fresh thyme

2 pinches of fresh ground black pepper and salt

Get the grill heated to low and preheat your oven when you're ready to cook.

I preheat the oven to 400 degrees and prepare the brussel sprouts and potatoes. Trim the ucky brown nub off of the brussel sprouts and any browned leaves. Cut the potatoes into wedges. I usually do this by cutting each potato in half and quartering each half.  Then I toss the brussel sprouts and potatoes in a bowl with 2 tablespoons of Mrs. Dash. Pour veggie mix into a shallow casserole dish, put a few globs of duck fat on top before covering with  the top of the dish or aluminum foil. Gently turn the veggies after about 15 minutes to make sure they're cooking evenly. 

While the potatoes and brussel sprouts are cooking, get the chicken on the grill. Cooking the chicken at a low heat will maintain the moisture in the meat and make sure its done when your veggies are. The veggies take about 20 to 30 minutes to cook until tender so getting fire happy with your grill is not recommended. This is what my finished product looked like. It was moist, tender and delicious.