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!