Curry Roasted Chicken and Brussel Sprouts Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a small bowl, mix together the curry powder, salt, pepper, garlic powder, and olive oil to make a paste.
• STEP 3.Place the chicken thighs in a large baking dish and rub the curry paste all over them, making sure to coat them evenly.
• STEP 4.Spread the Brussels sprouts around the chicken in the baking dish and drizzle with olive oil. Season with salt and pepper.
• STEP 5.Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the Brussels sprouts are crispy and golden brown.
• STEP 6.Remove from the oven and let the chicken rest for a few minutes before serving.
• STEP 7.Serve the curry roasted chicken and Brussels sprouts hot, garnished with fresh cilantro or parsley, if desired.

Cooking Tips

• For extra flavor, marinate the chicken in the curry paste for at least 30 minutes before roasting.
• Make sure to spread the Brussels sprouts in a single layer to ensure even roasting.
• If you prefer a spicier curry flavor, add a pinch of cayenne pepper to the curry paste.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and Brussels sprouts in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) until heated through.
• Serve the curry roasted chicken and Brussels sprouts as a main dish with rice or quinoa, or as a side dish with roasted potatoes or couscous.