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Garlic Dijon Chicken and Brussels Sprouts
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.
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Ingredients
- 2 tbsp olive oil (For the chicken marinade)
- 2 cloves garlic (Pressed or minced)
- 2 tbsp fresh parsley (Finely chopped, plus more for garnish)
- 2 tbsp lemon juice (Juice from 1 lemon)
- 1 tbsp Dijon mustard
- 0.5 tbsp sea salt (For the chicken marinade)
- 0.25 tsp black pepper (For the chicken marinade)
- 8 chicken thighs (Preferably skin-on, boneless; use bone-in if desired, increasing the baking time to about 30 minutes)
- 1.5 lb Brussels sprouts (Trimmed and halved; quarter very large sprouts and leave very small sprouts whole)
- 0.5 tsp sea salt (For seasoning the Brussels sprouts)
- 0.25 tsp black pepper (For seasoning the Brussels sprouts)
- 2 tsp olive oil (For seasoning the Brussels sprouts)
Steps
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Cut the trimmed Brussels sprouts in half. Quarter especially large sprouts, while very small sprouts may be left whole.
- 6
About 10 minutes before baking, preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- 7
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.
- 8
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.
- 9
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.
- 10
Bake the sheet pan uncovered at 400°F (200°C) 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) in the thickest part.
- 11
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.
- 12
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 per serving
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