Chicken thighs with chili-mustard oven-baked vegetables

Ingredients for 4 servings:

• 2 kg chicken thighs with back piece
• Salt
• 1 tsp pepper
• 1 tsp sweet paprika powder
• Chili powder, optional
• 750 g sweet potatoes
• 500 g carrot(s)
• 500 g Brussels sprouts
• 2 tbsp olive oil
• 2 tsp mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat oven to 180°C fan/convection oven. Wash the chicken thighs, pat dry, season with salt, pepper, and paprika, arrange on two baking sheets, and roast in the preheated oven for about 30 minutes. Peel, wash, and cut the sweet potatoes and carrots into pieces. Remove the outer leaves from the Brussels sprouts, wash the sprouts, and make a cross-shaped cut along the stem. Mix together the salt, oil, mustard, and chili, if desired. Mix the sweet potatoes, carrots, and Brussels sprouts with the oil, arrange them on the baking sheets around the chicken thighs, and roast for another 20-30 minutes, turning the vegetables halfway through. Arrange the chicken thighs on plates with the mustard-baked vegetables and serve.