I love the idea of cooking everything at the same time in a single oven tray. So simple!
The chicken is ‘washed’ with lime juice and then sprinkled with jerk spice. The mushrooms have a little olive oil in the centre and about half a clove of crushed garlic in each one. The sprouts are drizzled with a little olive oil and seasoned with sea salt and black pepper. Bake for about 30 minutes at 180c (fan). Roasting sprouts like this is really a great way of cooking them. I have just a few left growing in the garden, so I’m looking forward to finishing them!
This was a non-fast day for us and I served it with baked sweet potato and a knob of butter (put a skewer through the middle to help them cook more quickly. I gave them about 45 minutes).
Baked Chicken and Vegetables 469 kcals
- 1 chicken leg, eaten without the skin: 250 kcal
- 1 tsp jerk seasoning 0 kcals
- 1 tbsp olive oil 120 kcals
- 2 medium mushrooms 8 kcals
- 1 clove garlic 4 kcals
- 5 cherry tomatoes 14 kcals
- 1/2 cup brussels sprouts 19 kcals
Per serving: 469 kcals
Carbs 8g Fat 26g Protein 49g
- 1 sweet potato 100 kcals
- 15g butter 108 kcals
Per serving: 208 kcals
Carbs 24g Fat 12g Protein 2g