Roasted Chicken with Spicy Brussels Sprouts | You've Got Meal!

This dish is another one that here, in the YOUVEGOTMEAL! kitchen, sooths us when the cold starts banging at our door. For me, any roasted meat does that trick and the spicy, lemony  (also adorable) cabbage goes really well with it.

For the meat use a couple of chicken pieces, upper and lower leg, a breast with bone (you can choose to cut it in half), the drums of the wings, you get the idea – the meaty parts. 

Mix some white flour with some ground pepper, smoked paprika and turmeric (about 1 tsp of each). Wash and pat dry the meat, then  coat the chicken in the flour until has a light layer all over. Heat up some olive oil and cook the floured meat on all sides until golden, shouldn’t take more than a couple minutes. 

Next, arrange the meat in an oven tray, cut around 300 grams of potatoes into cubes and place them aside the meat. Sprinkle some more olive oil, salt, pepper and put the tray in the oven on medium high heat for about 30-40 minutes.

For the sprouts: 

500 grams of cabbage, 

a thumb size of ginger, grated, 

1 handful of chopped green onions, 

2-3 garlic cloves chopped, 

the juice of 1 lemon, 

salt pepper, olive oil. 

Put everything into an oven tray that can be covered with a lid, making sure to coat the sprouts with all the flavors. The cabbage will only take around 15 minutes  to cook, so wait before putting them in the oven, next to the meat. I like the sprouts to cook whole, you can choose to cut them in half or quarters, but be warned that the cooking time will drop.

Plate the meat, spuds and sprouts and sprinkle some more green onions (or chives) on top.

Enjoy,