Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Ingredients
The sauce
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
Dijon mustard
-
1
tablespoon
whole-grain mustard
-
1
tablespoon
honey
-
3
cloves
garlic (minced)
-
to taste
salt and pepper
The main ingredients
-
2
pounds
chicken thighs (bone-in, skin-on)
-
1½
pounds
Brussels sprouts (halved)
-
¼
large
red onion (sliced)
-
2
tablespoons
extra-virgin olive oil (for Brussels sprouts)
-
1
tablespoon
fresh lemon juice (for Brussels sprouts)
Instructions
- Preheat the oven to 425°F and grease a large baking sheet.
- Whisk together the olive oil, lemon juice, Dijon mustard, whole-grain mustard, honey, and minced garlic in a medium bowl. Season with salt and pepper.
- Use tongs to dip the chicken thighs in the sauce, coating both sides, and place them on the prepared baking sheet.
- In another bowl, combine the Brussels sprouts and red onion, drizzle with olive oil and lemon juice, and toss to coat.
- Arrange the Brussels sprouts around the chicken on the baking sheet, ensuring they aren't overlapping, and season with salt and pepper.
- Roast for 30 to 35 minutes until the chicken is golden brown and reaches an internal temperature of 165°F, and the Brussels sprouts are crispy.
Nutrition Facts (estimated)
Servings
4
Calories
643
Total fat
46g
Total carbohydrates
22g
Total protein
38g
Sodium
277mg
Cholesterol
189mg
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