Oven-Baked Chicken Thighs with Brussels Sprouts and Mustard Crème Fraîche

Juicy chicken thighs and spiced Brussels sprouts from the oven, served with a creamy mustard crème fraîche. A filling dish with few carbohydrates and plenty of vegetables.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 500 g Chicken thighs without skin
• 300 g Brussels sprouts
• 2 pc red onions
• 2 pc garlic cloves
• 2 tbsp olive oil
• 1 bunch thyme
• 1 tsp sweet paprika powder
• 100 g crème fraîche
• 1 tbsp medium-hot mustard
• 0.5 pc lemon, juice and zest
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Trim the Brussels sprouts, cut off the stems and halve the sprouts. Cut the onions into wedges and finely chop the garlic.
3. Mix the olive oil, paprika powder, half of the thyme, salt and pepper. Toss the chicken thighs, Brussels sprouts and onions in it and spread them on a baking tray.
4. Roast the tray in the oven for about 30 minutes, until the meat is cooked through and the Brussels sprouts are golden brown.
5. Stir the crème fraîche with the mustard, lemon zest, a little lemon juice and the remaining thyme, and season with salt and pepper.
6. Arrange the chicken thighs with the vegetables and serve the mustard crème fraîche alongside.