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easy restaurant European style Comfort Food eco Keto

Chicken Thighs with Roasted Brussels Sprouts and Bacon Chicken with Brussels Sprouts and Bacon

For the toddler, serve a few plain chicken pieces, a small pile of roasted Brussels sprouts, and a strip of bacon on the side, all cut into safe, bite-sized pieces.

Prep Time 18 min
Cook Time 40 min
Servings 4
Calories 680 kcal
Equipment
skillet oven skillet stove

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

For the toddler, serve a few plain chicken pieces, a small pile of roasted Brussels sprouts, and a strip of bacon on the side, all cut into safe, bite-sized pieces.

Recipe

1

Preheat the oven to 220°C.

2

Trim the Brussels sprouts and cut them in half. Cut the bacon into 1-inch pieces.

child_care Set aside a few Brussels sprout halves for the child's plate before adding bacon.
3

In a large bowl, toss the Brussels sprouts and bacon with 15 ml olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

4

Spread the Brussels sprout mixture on a rimmed baking sheet in a single layer.

5

Pat the chicken thighs dry, then rub with remaining olive oil, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.

child_care Set aside one thigh before seasoning for the child.
6

Place the chicken thighs skin-side up on top of the Brussels sprouts on the baking sheet.

7

Roast for 30–35 minutes until the chicken skin is crispy and an internal temperature of 75°C is reached, and the Brussels sprouts are tender and caramelized.

child_care For the child's thigh, remove it from the oven when it reaches 75°C, then let cool and cut into small pieces.
8

Remove from the oven, let rest 5 minutes, then serve the chicken with the Brussels sprouts and bacon.

child_care On the child's plate, arrange the plain chicken pieces, a few Brussels sprout halves, and a strip of bacon, all cut into safe bite-size pieces.