Oven baked honey mustard chicken thighs and brussels sprouts

How to make Oven baked honey mustard chicken thighs and brussels sprouts


* 4 bone in chicken thighs

* 1 1/2 pounds Brussels sprouts, trimmed and cut in half if large

* 1/2 teaspoon sea salt

* 1/4 teaspoon black pepper

* 2 tablespoons olive oil

Honey mustard marinade:

* 1/4 cup dijon mustard

* 2 tablespoons grainy mustard (or an additional tablespoon of dijon)

* 1/3 cup honey

* 1/3 cup apple cider vinegar or white wine vinegar

* 1/3 cup olive oil

* 2 tablespoons lemon juice

* 1 clove of garlic, grated or pressed

* 3/4 teaspoon sea salt


Add all ingredients for honey mustard dressing to blender or food processor and process until smooth and emulsified. Alternatively you can also whisk everything together well in a bowl.

Toss chicken thighs with 1/3 cup of honey mustard and move to the refrigerator to marinate for at least an hour, or up to overnight. Set the rest of the dressing aside in a separate container in the fridge.

When ready to cook, preheat oven to 425 degrees.

Transfer chicken thighs, skin side up, to a rimmed baking sheet lined with parchment paper.

Toss Brussels sprouts with 3 tablespoons of the reserved honey mustard dressing and 2 tablespoons olive oil. Spread out around the chicken thighs, being careful to spread them out evenly so everything has a chance to crisp up.

Sprinkle chicken and Brussels sprouts with 1/2 teaspoon sea salt + 1/4 teaspoon cracked black pepper. Move to the oven.

Bake for about 30-35 minutes, depending on size of chicken thighs, until they reach an internal temperature of 165 F and the juices run clear.

For extra golden skin and crispy Brussels you can broil the tray for a minute or two before pulling from the oven.

Serve and enjoy!

Leave A Reply