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Chicken Thighs with Roasted Brussels Sprouts
Golden roasted chicken thighs served with crispy Brussels sprouts.
~45 mintotal~729 kcalper serving~56g protein~4g carbs~55g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 2 Chicken thighs
- 1 cup Brussels sprouts
- 1 tbsp Duck fat or olive oil
- to taste Salt, pepper, garlic powder
Cooking Steps
Preheat oven to 200°C.
Coat chicken and Brussels sprouts in oil and seasoning.
Roast for 30-35 minutes until golden and cooked through.
Plant & Growing Tips
Brussels Sprouts
- Start seeds indoors 4-6 weeks before the last frost, or direct sow in late spring for a fall harvest.
- Plant in full sun (at least 6 hours daily) and rich, well-draining soil with a pH between 6.0 and 7.0.
- Provide consistent moisture, especially during sprout development, and consider mulching to retain soil moisture.
Natural Pest Control
- Use floating row covers from planting to harvest to protect against cabbage worms and cabbage loopers.
- Hand-pick any visible cabbage worms or slugs, especially from the undersides of leaves.
- Plant companion plants like dill, chamomile, or marigolds nearby to deter common brassica pests.
Harvest
Brussels Sprouts
- Harvest sprouts from the bottom of the stalk upwards when they are firm, green, and 1-2 inches in diameter.
- Twist or snap sprouts off the stem; removing the yellowing leaves below the harvested sprouts can encourage further development.
- A light frost can sweeten the flavor of Brussels sprouts, but harvest before a hard freeze damages them.
