Roasted Spicy Chicken Thighs with Sprouts
Ingredients
About 500 grams of sprouts, cutting into pieces
4 small diced onions
1 sliced lemon
3 tablespoons of extra virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of pepper powder
2 cloves of grounded garlic
1 tablespoon of chili powder
1 teaspoon of thyme powder
About 1000 grams of boneless chicken thighs
Steps
Put the baking tray in the oven and preheat to 230 degrees. Mix brussels sprouts, onion, slices lemons, 2 tablespoons of oil, 1/4 teaspoons of salt and pepper on a baking tray. Mix the mashed garlic, the remaining 1/2 teaspoon of salt, paprika, thyme, remaining 1 tablespoon of oil and 1/4 teaspoon of pepper power to make a sauce; add the chicken thighs to the baking tray, and apply the sauce evenly over the chicken. Put the baking tray in the oven and bake at 230 degrees Celsius for 20 to 25 minutes until the chicken is fully cooked. The spicy and delicious roasted spicy chicken thighs with sprouts are done.
If you have some leftover, you can use a vacuum sealer to seal the food.
About 500 grams of sprouts, cutting into pieces
4 small diced onions
1 sliced lemon
3 tablespoons of extra virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of pepper powder
2 cloves of grounded garlic
1 tablespoon of chili powder
1 teaspoon of thyme powder
About 1000 grams of boneless chicken thighs
Steps
Put the baking tray in the oven and preheat to 230 degrees. Mix brussels sprouts, onion, slices lemons, 2 tablespoons of oil, 1/4 teaspoons of salt and pepper on a baking tray. Mix the mashed garlic, the remaining 1/2 teaspoon of salt, paprika, thyme, remaining 1 tablespoon of oil and 1/4 teaspoon of pepper power to make a sauce; add the chicken thighs to the baking tray, and apply the sauce evenly over the chicken. Put the baking tray in the oven and bake at 230 degrees Celsius for 20 to 25 minutes until the chicken is fully cooked. The spicy and delicious roasted spicy chicken thighs with sprouts are done.
If you have some leftover, you can use a vacuum sealer to seal the food.
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