Description
Honey Mustard Chicken with Brussels Sprouts is a delicious one pan wonder meal! Chicken thighs bake up to juicy perfection one the same pan with nutrient-rich Brussels sprouts. Gluten-free, and low-carb.
Ingredients
Units
Scale
- 1/4 cup + 2 tablespoons light olive oil, divided
- 2 Tablespoons fresh lemon juice (~1 lemon), divided
- 1 Tablespoon Dijon mustard
- 1 Tablespoon whole grain mustard
- 1 Tablespoon honey
- 3 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 2 pounds bone-in, skin-on chicken thighs (~4 medium thighs)
- 1 1/2 pounds Brussels sprouts, halved
- 1/4 large red onion, sliced
Instructions
- Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, whisk together 1⁄4 cup oil, 1 tablespoon lemon juice, mustards, honey, and garlic. Season with salt and pepper to taste.
- Add the chicken thighs to the sauce and coat evenly. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
- In the same medium bowl, gently combine the Brussels sprouts, red onion, 2 tablespoons olive oil and 1 tablespoon lemon juice. Arrange the vegetables around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
- Roast for 30 to 35 minutes or until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy. Serve hot.
- Store in an airtight container in the fridge for up to 3 days.
Notes
Recipe adapted with permission from Two Peas and Their Pod Cookbook: Favorite Everyday Recipes
Nutrition below based on chicken thighs with skin taken off before eating and 1 cup brussel sprouts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 330
- Sugar: 6.8 g
- Sodium: 350.8 mg
- Fat: 16.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 14.5 g
- Fiber: 3.7 g
- Protein: 30.8 g
- Cholesterol: 131.3 mg