Chicken leg with potato gratin and Brussels sprouts with thyme and rosemary

Step 1: Marinate the chicken with the paprika, curry, chicken spices, salt and pepper.

Step 2: In a skillet, brown the chicken thighs in the oil until browned, turning occasionally. Place the chicken in a stainless steel dish.

Step 3: Prepare the gravy as directed on the package and spread it over the chicken. Bake the chicken in the oven at 145°C (375°F) for at least 30 minutes.

Step 4: Place the gratin in a stainless steel baking dish lined with baking paper. Bake at 180°C for 40-45 minutes.

Step 5: Heat the Brussels sprouts in the pan with butter, add the thyme and rosemary and season the Brussels sprouts with salt and pepper.

Step 6: Plate the dishes, make sure they are clean and take a picture of the dish.