Crispy-skinned chicken thighs roasted in one pan with Brussels sprouts and sweet potatoes. Minimal cleanup, maximum flavor.
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Preheat oven to 220C (425F).
Halve Brussels sprouts and cube sweet potatoes. Toss with olive oil, salt, and pepper.
Spread vegetables on a large baking sheet.
Season chicken thighs with paprika, garlic powder, salt, and pepper.
Nestle chicken thighs skin-side up among the vegetables.
Roast for 35 minutes until chicken skin is crispy and reaches 74C (165F).
Let rest 5 minutes before serving directly from the pan.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
Preformed retinol is fat-soluble — this meal's fat content boosts absorption. Beta-carotene from vegetables converts to retinol inefficiently (~12:1).
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.