Dinner

Roast Chicken, Mashed Potatoes, and Brussel Sprouts

Name: Roast Chicken, Mashed Potatoes, and Brussel Sprouts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 Pound chicken thighs; 3 Tablespoon olive oil; 1/2 Teaspoon salt; 1/4 Teaspoon black pepper; 1 Teaspoon garlic powder; 1 Teaspoon paprika; 1/2 Teaspoon cumin; 1/2 Teaspoon turmeric; 1 Pound brussel sprouts; 2 Tablespoon olive oil; 1/2 Teaspoon salt; 1/4 Teaspoon black pepper; 3 potato; 1/4 Cup butter; 1/3 Cup milk; 1 Teaspoon salt; 1/4 Teaspoon black pepper

Total time

50 min

Prep

10 min

Cook

40 min

Servings

Cuisine

American

Age Category

1y and up

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Dietary Restrictions

Gluten-free

Egg-free

Peanut-free

Tree-nut-free

Fish-free

Shellfish-free

Red meat-free

Soy-Free

Pork-Free

Sesame-Free

Ingredients

1 Pound

chicken thighs

3 Tablespoon

olive oil

1/2 Teaspoon

salt

1/4 Teaspoon

black pepper

1 Teaspoon

garlic powder

1 Teaspoon

paprika

1/2 Teaspoon

cumin

1/2 Teaspoon

turmeric

1 Pound

brussel sprouts

2 Tablespoon

olive oil

1/2 Teaspoon

salt

1/4 Teaspoon

black pepper

potato

1/4 Cup

butter

1/3 Cup

milk

1 Teaspoon

salt

1/4 Teaspoon

black pepper

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Directions

Step 1

Preheat the oven to 400 degrees F / 204 degrees C.

Step 2

Add the chicken thighs to a baking dish. Season with olive oil, salt, pepper, garlic powder, paprika, cumin, and turmeric. Place in the oven and bake for 50 minutes.

Step 3

Add the Brussels sprouts to a separate baking dish and season with olive oil, salt, and pepper. Bake for 30 minutes. (Note: If you are serving this dish to a child younger than 2 years of age, it's best to set aside some Brussels sprouts and steam them until soft, then cut them into bite-sized pieces or quarters.)