Chicken Thighs with Baked Vegetables and Sriracha Sour Cream
Juicy chicken thighs, baked vegetables and fresh sriracha sour cream give an easy dinner with good balance. This recipe for chicken thighs with baked vegetables…
Ingredienser
Instructions
Heat the oven to 220 degrees fan.
Cut the broccoli and Brussels sprouts into smaller pieces and place them in an ovenproof dish.
Drizzle with half of the olive oil and season with salt and pepper.
Bake the vegetables in the middle of the oven for about 20 minutes, until golden and tender.
Cook the rice according to the package instructions while the vegetables are in the oven.
Season the chicken with salt and pepper.
Heat the remaining olive oil in a frying pan over high heat and brown the chicken for about 2 minutes on each side.
Place the chicken in the dish with the vegetables when 10 to 15 minutes of cooking time remain. Cook until the chicken is done.
Stir together sour cream, sriracha and lemon juice.
Serve the chicken with baked vegetables, rice and sriracha sour cream.
Nutrition per serving
Energi ca. 12498 kcal
Protein 982.7 g
Fett 189.2 g
Karbohydrater 2315.6 g
Fiber 871.0 g
Sukker 570.9 g
Salt 0.9 g
Tips & tricks
Stir together the sriracha sour cream while the chicken is in the oven. Add a little extra lemon if the dish needs more freshness when served.
Did you know?
Chicken thighs have more flavor and fat than chicken breast, so they stay juicier in the oven. Baked vegetables add sweetness and roasted aroma, while sriracha sour cream brings acidity, creaminess and mild heat. This makes the dish balanced without needing a complicated sauce.
