Roasted Chicken Breast with Brussels Sprouts and Potatoes
A classic combination elevated with seasonal Brussels sprouts and flavorful seasoning. A simple sheet pan meal for easy cooking and cleanup.
Ingredients
- Chicken200 g
- Onion50 g
- Garlic5 g
- Olive Oil15 ml
- Salt2 g
- Pepper0.5 g
- Brussels Sprouts150 g
- Potatoes200 g
- Paprika2 g
- Rosemary1 g
Instructions
- 1Step 1
Preheat oven to 200°C. Wash the potatoes (200 g) and cut them into bite-sized cubes. Trim the Brussels sprouts (150 g) and cut larger ones in half. Chop the onion (50 g) into wedges. Mince the garlic (5 g). (Prep time: 12 minutes)
- 2Step 2
In a large bowl, toss the cubed potatoes, Brussels sprouts, onion wedges, and minced garlic with olive oil (15 ml), salt (1 g), pepper (0.2 g), paprika (2 g), and rosemary (1 g). (Prep time: 3 minutes)
- 3Step 3
Place the seasoned vegetables on a baking sheet, spreading them out in a single layer. Make space for the chicken breast.
- 4Step 4
Pat the chicken breast (200 g) dry and place it on the baking sheet among the vegetables. Season the chicken with the remaining salt (1 g) and pepper (0.3 g).
- 5Step 5
Roast for 25 minutes. Flip the chicken breast and stir the vegetables. Continue roasting for another 5 minutes, or until the chicken is cooked through (internal temperature 74°C) and the vegetables are tender and lightly browned. (Total cook time: 30 minutes)
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