Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts Print this recipe Details Serves: 4Number of ingredients: 11To prep: 10 minutesTo cook: 35-40 minutesDifficulty: Easy Nutrition per servingKilojoules: 1560Calories: 373Protein: 34gFat: 22gSaturated Fat: 4.5gCarbohydrates: 4.63gCarbohydrates per 100g: 1.29gFibre: 9gSodium: 204mgPotassium: 1129mg Ingredients Chicken: 4 chicken thighs, fat trimmed 2 tablespoon olive oil 1 teaspoon smoked paprika 2 cloves garlic, crushed 1 teaspoon ground cumin Salt and black pepper Juice of ½ lemon Brussels Sprouts: 680 g Brussels sprouts, trimmed and halved 1 tablespoon olive oil 2 cloves garlic, crushed Salt and black pepper, to taste To Finish: Lemon wedges Fresh parsley or cilantro, chopped Optional: drizzle of tahini or spoonful of plain Greek yogurt Method Preheat oven to 220°C. Chicken: In a bowl, mix olive oil, cumin, smoked paprika, garlic, lemon juice, salt, and pepper. Rub over chicken thighs and let sit while prepping vegetables (or marinate longer if you can). Brussel sprouts: Toss sprouts with olive oil, garlic, salt, and pepper. Spread them cut-side down on large baking tray lined with baking paper. Nestle chicken thighs among the Brussels sprouts. Roast for 35–40 minutes, until the chicken is golden and fully cooked and Brussels sprouts are tender and caramelised.
