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Garlic Dijon Chicken and Brussels Sprouts Recipe

Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medim
Cost to Make: $10-$12
Calories: 438 kcal
Servings: 6 servings

Ingredients

Ingredients for the Chicken Marinade:

Ingredients for Chicken and Brussels Sprouts:

  • 8 chicken thighs preferably skin-on, boneless
  • 1 1/2 lbs brussels sprouts trimmed and halved
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil

Instructions

  1. In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
  2. Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
  3. Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.