Garlic Dijon Chicken and Brussels Sprouts Recipe

Name: Garlic Dijon Chicken and Brussels Sprouts Recipe
Total time: 38 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 Tbsp olive oil; 2 g arlic cloves (pressed or minced); 2 Tbsp parsley (finely chopped, plus more to garnish); 2 Tbsp lemon juice (from 1 lemon); 1 Tbsp dijon mustard; 1/2 Tbsp salt (we use sea salt); 1/4 tsp black pepper; 8 chicken thighs (preferably skin-on, boneless); 1 1/2 lbs brussels sprouts (trimmed and halved); 1/2 tsp sea salt; 1/8 tsp black pepper; 2 tsp olive oil

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. 

⏱️ 38 min 🔪 Prep: 10 min 🔥 Cook: 28 min 📊 Medium ⭐ 5.0 (77) 👁️ 6 views

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Garlic Dijon Chicken and Brussels Sprouts Recipe

Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

6 servings

2 Tbsp olive oil
2 g arlic cloves (pressed or minced)
2 Tbsp parsley (finely chopped, plus more to garnish)
2 Tbsp lemon juice (from 1 lemon)
1 Tbsp dijon mustard
1/2 Tbsp salt (we use sea salt)
1/4 tsp black pepper
8 chicken thighs (preferably skin-on, boneless)
1 1/2 lbs brussels sprouts (trimmed and halved)
1/2 tsp sea salt
1/8 tsp black pepper
2 tsp olive oil

Steps

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.