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Chicken, Brussels sprouts and sweet potato tray bake

Halve the sprouts and lay them cut side down on the tray: they caramelise instead of boiling.

Hot dish · 2 servings · Prep time 45 min

Per serving

Calories610kcal
Protein45g
Carbs49g
Fat25g

Ingredients

  • 400 gChicken thigh
  • 300 gBrussels sprouts
  • 400 gSweet potatoes
  • 15 mlOlive oil
  • 3 gPaprika
  • 3 pieceGarlic

Method

  1. Heat the oven to 210 °C. Cube the sweet potato and halve the Brussels sprouts.
  2. Toss the vegetables with half the oil and spread on a tray, sprouts cut side down.
  3. Rub the chicken thighs with the remaining oil, the paprika, crushed garlic and salt and nestle them between the vegetables.
  4. Roast for 35 minutes, until the chicken skin is golden and the vegetables tender.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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