Chicken thighs with Brussels sprouts

Total: 1 hr 5 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / person: 580 kcal
, Fat: 27 g
, Carbohydrate: 43 g
, Protein: 34 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

2 tbsp honey mustard
3 tbsp olive oil
2 tbsp apricot jam
½ 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
100 g dried apricots (sweet), cut in half
1 garlic, cut in half
5 sprigs rosemary
½ tsp salt
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How it's done

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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.

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