Roast Chicken, Mashed Potatoes, and Brussel Sprouts

• 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
• 33/100 Cup milk
• 1 Teaspoon salt
• 1/4 Teaspoon black pepper

• Preheat the oven to 400 degrees F / 204 degrees C.
• 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.
• 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.)
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.