Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons Dijon mustard
- 2 tablespoons Whole grain mustard
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a small mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, minced garlic, smoked paprika, and one tablespoon of olive oil. Place the chicken thighs in a large bowl and pour half of the honey mustard mixture over them. Toss to coat evenly and let them marinate for at least 10 minutes while you prepare the vegetables. In a separate bowl, toss the halved Brussels sprouts with the remaining tablespoon of olive oil, salt, and pepper.
- Line a large baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs on the tray, leaving space between each piece. Distribute the Brussels sprouts around the chicken in a single layer. For the best results, place the sprouts cut-side down on the pan to ensure they get maximum caramelization. Place the tray in the center rack of the oven and roast for 25 to 30 minutes. Halfway through, use the remaining honey mustard sauce to brush the tops of the chicken thighs for an extra punch of flavor.
- Check the internal temperature of the chicken using a meat thermometer; it should reach 165°F (74°C). Once the chicken is cooked through and the Brussels sprouts are tender with crispy edges, remove the tray from the oven. Let the chicken rest for 5 minutes to allow the juices to redistribute. Plate the chicken alongside a generous portion of the roasted sprouts. Drizzle any remaining pan juices over the meat and garnish with fresh chopped parsley for a pop of color and freshness.
- Cook Time: 45 minutes