Need an easy dinner that tastes amazing and is loved by kids and grown-ups? This most delicious oven-baked chicken with potatoes and brussel sprouts recipe is your ultimate dinner savior!
This is one of those amazing recipes that you have to pin or save somewhere because you are going to go back to it again and again. This is a recipe that requires very little effort but comes with high returns. The best part of this recipe is that you can substitute potatoes with anything else you like, pumpkin, cauliflower, zucchini, eggplant. It is absolutely up to you. I had these beautiful purple potatoes on hand and just had to use them.
Use cooked potatoes!
I recommend using cooked potatoes in this recipe. First of all, it will reduce the cooking time or rather baking time, I should say. But secondly and most importantly the potatoes that have been cooked and then cooled down, increase their resistant starch. Why should you care, you ask. Well, starches are carbs, a special type of fiber. Increasing your intake of resistant starch can be beneficial for the bacteria in your intestines. Resistant starch is a prebiotic that provides “food” for the good bacteria in your gut. There are many other health benefits of resistant starches, if you are interested you can read more here.
I also had these very interesting-looking Brussel sprouts. Don't they look like mini-brains? 🙂
As you can see I also used a lot of white onions. They are great in adding lots of flavour to sheet-pan recipes, like this one. Not to mention that they contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.
I used chicken thighs, skin on, but no bones. Chicken thighs are my favorite part of the chicken. They are moist and tender. I found it is also much easier to cook than the breast, which can turn out to be dry if you don't pay enough attention. Furthermore, chicken thighs have a higher nutritional value. Dark meat contains more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12. Although some people will consider chicken thigh fat and point out that chicken thighs contain twice as much fat as chicken breasts – the majority of the fat is unsaturated, which has been proven to be heart-healthy fat. And if you don't care about all the nerdy stuff, chicken thighs cost a fraction of chicken breast.
Should you have any leftovers, add them to your eggs in the morning! De-li-cious!
And here is how to make this most delicious oven-baked chciken with potaoes and Brussel sprouts
The most delicious oven-baked chicken with potatoes and Brussel sprouts
- 6 chicken thighs skin on, bones out
- 6 medium-size potatoes pre-cooked and cut into wedges. Use the colourful variety such as purple potatoes for more health benefits
- 1 large or 2 small white onions sliced into half-rings
- 10 brussel sprout florets outer leaves removed and halved
- 4 garlic cloves roughly smashed
- 4 tablespoon of extra virgin olive oil
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika you can use smoked if you like the smokey flavour
- Preheat your oven to 200'C (400'F)
- Put all the ingredients on a lined baking tray and mix well using your hands.
- Arrange all the ingredients evenly on the tray and bake for 30 minutes or until the chicken is cooked.
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