Garlic Dijon Chicken and Brussels Sprouts
Natasha Kravchuk published this recipe on 07494aa4.click.convertkit-mail4.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
Juicy chicken thighs are marinated in a bright garlic, lemon, parsley, and Dijon mixture, then roasted on a sheet pan with Brussels sprouts. The sprouts cook in the flavorful chicken drippings, while a brief broil helps crisp the chicken skin.
- Time
- 38 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
- 25 g
- 6 g
- 8 g
- 30 g
- 15 g
- 9 g
- 1 g
- 800 g
- 3 g
- 1 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 1.59 kg before cooking, which is about 265 g per serving.
Steps
In a small bowl, combine the 2 tablespoons olive oil, garlic, parsley, lemon juice, Dijon mustard, 1/2 tablespoon sea salt, and 1/4 teaspoon black pepper. Stir until the marinade is evenly mixed.
Place the chicken thighs in a mixing bowl or large resealable bag. Add the marinade and turn or stir the chicken until every piece is coated.
Cover the bowl or seal the bag and refrigerate for at least 6 hours, preferably overnight. For advance preparation, the chicken may be marinated up to 2 days; if convenient, turn or stir it midway through marinating.
Trim the Brussels sprouts by cutting away and discarding the tough, brown, dry stem at the base. Peel off any thick, loose, damaged, or dry outer leaves.
Cut the trimmed Brussels sprouts in half. Quarter especially large sprouts, while very small sprouts may be left whole.
About 10 minutes before baking, preheat the oven to 400°F (200 °C) (200°C (400 °F)). Line a large baking sheet with parchment paper or a silicone baking mat.
Place the prepared Brussels sprouts on the lined baking sheet. Add the 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 2 teaspoons olive oil.
Toss the Brussels sprouts directly on the baking sheet until they are evenly coated. Spread them in a single layer, then move them toward the edges of the pan to leave space in the center for the chicken.
Remove the chicken from the marinade and arrange the thighs skin-side up in the center of the baking sheet, leaving about 1/2 inch between pieces. Keep the Brussels sprouts in a single layer around the chicken.
Bake the sheet pan uncovered at 400°F (200 °C) (200°C (400 °F)) for about 25 minutes for boneless thighs, or about 30 minutes for bone-in thighs, until the chicken is cooked through and the sprouts are tender. The chicken should reach at least 165°F (74 °C) (74°C (165 °F)) in the thickest part.
For crispier chicken skin, switch the oven to high broil and broil for 2–4 minutes, watching closely, until the skin is browned and crisp.
Rest the chicken briefly, garnish with additional chopped parsley if desired, and serve with the Brussels sprouts and pan drippings.
Notes
The stated 38-minute total time covers the listed preparation and cooking times but does not include the recommended 6-hour or overnight marinating period. The recipe can be served with mashed potatoes for a complete meal. A food-saver bag may shorten the required marinating time by forcing the marinade into the chicken.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 386
- Protein
- 26 g
- Carbs
- 12 g
- Fat
- 26 g
- Fiber
- 5 g
Where the calories come from
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