Ingredients

• ✓ 1 1/2 lb boneless, skinless pasture-raised chicken thighs
• ✓ 1 1/2 lb Brussels sprouts, trimmed and halved
• ✓ 2 medium firm apples (Honeycrisp or Granny Smith), cored and cut into 1-inch wedges
• ✓ 1 medium red onion, cut into 8 wedges
• ✓ 1/4 cup extra virgin olive oil, divided
• ✓ 3 Tbsp fresh lemon juice, plus the zest of 1 lemon
• ✓ 4 cloves garlic, minced
• ✓ 1 Tbsp apple cider vinegar
• ✓ 1 tsp pure maple syrup
• ✓ 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
• ✓ 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• ✓ 1 tsp smoked paprika
• ✓ 1 tsp sea salt, divided
• ✓ 1/2 tsp black pepper
• ✓ 1/4 cup raw pecans, roughly chopped
• ✓ 2 Tbsp chopped fresh parsley

Optional add-ins

Scatter a handful of pomegranate seeds over the finished pan for a juicy pop. Serve with an extra squeeze of lemon and a side of simple steamed greens.

How to Make It

1. 1Heat the ovenPreheat the oven to 425°F. Line a large rimmed sheet pan with parchment, or use two pans so nothing is crowded.
2. 2Make the marinadeIn a large bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, lemon zest, garlic, apple cider vinegar, maple syrup, rosemary, thyme, paprika, 1/2 teaspoon of the salt and the pepper.
3. 3Marinate the chickenPat the chicken thighs dry. Add them to the bowl and turn to coat. Let them sit while you prep the vegetables, about 10 minutes.
4. 4Start the sproutsToss the Brussels sprouts and red onion with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Spread them on the pan, cut side down, and roast for 12 minutes.
5. 5Add the chickenPull the pan out and push the vegetables to the sides. Place the chicken in the center, spooning any extra marinade over the top. Roast for 15 minutes.
6. 6Add the applesTuck the apple wedges around the chicken and vegetables. Roast 10 minutes more, until the chicken reaches 165°F, the sprouts are browned and the apples are tender.
7. 7Rest and finishLet the pan rest for 5 minutes. Sprinkle with the pecans and parsley, and serve with extra lemon wedges if you like.

Make It Your Way

Why This Recipe Supports Your Detox

• Fiber-rich vegetables: Brussels sprouts, onion and apples bring fiber and plant nutrients that help support healthy digestion.
• Clean protein: Pasture-raised chicken gives you satisfying protein without processed meat or fillers.
• Flavor from real food: Lemon, garlic, rosemary and thyme season the whole pan, so you do not need sugary sauces or artificial flavors.
• Gluten-free and dairy-free: There is no flour, dairy or refined sugar here, just whole ingredients and olive oil.

Dr. Colbert’s Detox Tips

✦ From Dr. Colbert’s Table

Autumn is a beautiful reminder that God provides in season. A pan full of vegetables, fruit and clean protein is a simple way to pause, give thanks and care well for the body He gave us.

“You crown the year with Your goodness, And Your paths drip with abundance.” (Psalm 65:11, NKJV)

Storage

Cool leftovers and store in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or a skillet for 8 to 10 minutes so the sprouts stay crisp. Freezing is not recommended, since the apples and sprouts soften.