Roasted Chicken with Garlic Potatoes and Brussels Sprouts

local_grocery_store Ingredients

• 4 Chicken thighs, bone-in, skin-on
• 1.5 pounds Potatoes, cut into small cubes
• 1 pound Brussels sprouts, trimmed and halved
• 4 cloves Garlic, minced
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1/2 teaspoon Paprika
• 1 sprig Fresh rosemary, chopped
• 1 sprig Fresh thyme, chopped

restaurant_menu Method

1. 1.Preheat the oven to 425°F (220°C).
2. 2.In a large bowl, combine the potatoes, Brussels sprouts, garlic, olive oil, salt, pepper, paprika, rosemary, and thyme. Toss to coat everything evenly.
3. 3.Arrange the chicken thighs on a baking sheet and season with salt and pepper.
4. 4.Spread the potato and Brussels sprouts mixture around the chicken on the baking sheet.
5. 5.Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes and Brussels sprouts are crispy and golden brown.
6. 6.Remove from the oven and let rest for a few minutes before serving.
7. 7.Serve the roasted chicken with the garlic potatoes and Brussels sprouts. Enjoy!

lightbulb_outline Tips

• chevron_rightYou can use chicken drumsticks or chicken breasts instead of chicken thighs if you prefer.
• chevron_rightFeel free to add other vegetables like carrots or onions to the mix for added flavor.
• chevron_rightFor extra crispy Brussels sprouts, you can broil them for a couple of minutes at the end of cooking.
• chevron_rightServe with a side of your favorite sauce or gravy for extra deliciousness.