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- Spring
- Chicken thighs with Brussels sprouts
Chicken thighs with Brussels sprouts
Nutrition facts per serving:
- Energy in kcal about 580
- Fat about 27g
- Carbohydrates about 43g
- Protein about 34g
This is needed
This is needed
for 4 people
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Marinade
- 2 tbsp apricot jam
- 3 tbsp olive oil
- 2 tbsp honey mustard
- 0.5 tsp chilli flakes
- 1 organic lemon use a little grated zest and 1 tbsp of juice
- 1 tsp salt
- 4 chicken thighs, approx. 180 g each
- 600 g waxy potatoes, cut into wedges
- 500 g Brussels sprouts, cut in half
- 1 garlic, cut in half
- 100 g dried apricots (sweet), cut in half
- 0.5 tsp salt
- 5 sprigs rosemary
And that's how it's done
And that's how it's done
Marinade
Combine the mustard, oil, jam and chilli flakes with the lemon zest and juice, season with salt. Coat the chicken with half of the marinade. Mix the potatoes, sprouts, apricots, garlic and rosemary with the remainder of the marinade, season with salt, place on a baking tray lined with baking paper, place the chicken on top.
To roast in the oven
Approx. 45 mins. in the centre of an oven preheated to 200°C.
