I always loved those dishes that required only 10-15 minutes of preparation and my oven will do the rest of the work. On busy weeknights the last thing you want to do is stand in the kitchen for hours and by the time you finish cooking you don’t have time for anything else but the washing up. No, thanks!
On these long days, the best to pull out a recipe like this. Juicy meat with crispy skin and some healthy roasted veggies. I can already smell it just by thinking about it.
To be honest I was preparing brussels sprouts wrong for years. I was trying to braise them on butter or oil but even with the right amount of seasoning, they stay pretty tasteless. Since I tried the roasted version, just like in the traditional Sunday Roasts, I didn’t want to prepare it any different ways. Oven-roasted sprouts are so fragrant and soft that I can’t get enough of them.
The other advantage of this dish is that you don’t need to calculate the cooking times for each part of the food because they all will be ready at the same time coming out of the oven.
This recipe can be made with chicken legs or just drumsticks as well instead of tights.
Ingredients for 2:
2 chicken thighs
250 g brussels sprouts
1 large sweet potato
Olive oil to drizzle
0.5 tsp rosemary
0.5 tsp garlic powder
Preheat the oven to 200 degrees C.
Peel and chop the sweet potato and cut the brussels sprout in halves.
Place the vegetables in a baking tray and toss them with some olive oil and sea salt.
Season the chicken with salt, dried rosemary and garlic powder and place them on the top of the veggies.
Roast for half an hour, then mix up the vegetables and turn the chicken skin up and roast for further 20 minutes.
It is important to roast the chicken skin up in the second half an hour to get the skin crispy in the end if you are using skin on chicken.
Easy to make low carb dinner for any day of the week.