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.
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.
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.
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.
Nutrition Facts
Garlic Dijon Chicken and Brussels Sprouts Recipe
Amount per Serving
Calories
438
% Daily Value*
Fat
31
g
48
%
Saturated Fat
7
g
44
%
Cholesterol
147
mg
49
%
Sodium
948
mg
41
%
Potassium
757
mg
22
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
28
g
56
%
Vitamin A
1080
IU
22
%
Vitamin C
100.3
mg
122
%
Calcium
63
mg
6
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.