about 30 large Brussels sprouts, trimmed and halved
6 red onions, quartered
1 thinly sliced lemon
6 cloves garlic, crushed
2 tablespoons of Balsamic vinegar
2 tablespoons of maple syrup
5 to 6 tablespoons olive oil
Salt and pepper to taste
8 bone-in chicken thighs,
1 1/2 teaspoons red chili
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground sage
1 1/2 teaspoons paprika
Preheat oven to 200°C.
Combine the Brussels sprouts, onions, lemon and garlic on a baking sheet and add about 4 tablespoons olive oil, salt, pepper. Place in sprout with their cut sides down.
Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, chili flakes, granulated garlic, sage, paprika and coat evenly. Arrange thighs on top of or around the Brussels sprouts and bake about 20 minutes.
Pull the tray out of the oven and pour the dressing of Balsamic and maple syrup over the Brussels sprouts. Put back in the oven and bake for another 10 minutes.