Curry Roasted Chicken and Brussel Sprouts Recipe

Recipe By Slurrp

This recipe combines the flavors of curry and roasted chicken with the earthy taste of Brussels sprouts. The chicken is marinated in a fragrant curry spice blend, then roasted to perfection. The Brussels sprouts are tossed in the same curry spice blend and roasted alongside the chicken, creating a delicious and healthy one-pan meal. The result is tender and juicy chicken with crispy Brussels sprouts that are packed with flavor.

3.5
29 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Curry Roasted Chicken and Brussel Sprouts
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ingredients serve

Ingredients for Curry Roasted Chicken and Brussel Sprouts Recipe

  • 0.67 Chicken Thighs
  • 0.33 tablespoon Curry Powder
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper
  • 0.08 teaspoon Garlic Powder
  • 0.33 tablespoon Olive Oil
  • 0.17 pound Brussels Sprouts, Trimmed And Halved
  • as needed Fresh Cilantro Or Parsley, For Garnish

Directions: 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.
Nutrition
value
311
calories per serving
13 g Fat8 g Protein38 g Carbs13 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    8g
  • Carbs
    38g
  • Fiber
    13g

MacroNutrients

  • Carbs
    38g
  • Protein
    8g
  • Fiber
    13g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    174mg
  • Iron
    2mg
  • Vitamin A
    1630mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    185mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    100mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    < 1mg
  • Phosphorus
    236mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp