Garlic Dijon Chicken And Brussels Sprouts Recipe

Garlic Dijon Chicken and Brussels Sprouts

This recipe creates a flavorful and easy one-pan meal featuring juicy chicken thighs and crispy Brussels sprouts.

Ingredients:

• For the Marinade:
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Chicken and Brussels Sprouts:
  • 8 bone-in, skin-on chicken thighs (or boneless, skinless thighs if preferred)
  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons olive oil

Cooking Guide:

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, garlic, parsley, lemon juice, Dijon mustard, salt, and pepper. Add the chicken thighs and toss to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Preheat the Oven: While the chicken marinates, preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easier cleanup.
3. Prepare the Brussels Sprouts: Toss the Brussels sprouts with the olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer.
4. Bake the Chicken and Brussels Sprouts: Remove the chicken from the marinade and arrange them skin-side up on the baking sheet, nestled among the Brussels sprouts. Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the Brussels sprouts are tender and slightly browned.
5. Garnish and Serve: Broil the chicken for the last 2-3 minutes of cooking if you desire crispier skin. Garnish with additional chopped parsley before serving.

Tips:

• Chicken Alternatives: You can substitute boneless, skinless chicken breasts for the thighs in this recipe. However, be aware that they may cook faster and dry out more easily. Adjust the cooking time accordingly, checking for doneness at around 20-25 minutes.
• Veggie Variations: Add other vegetables to the baking sheet for a more colorful and flavorful dish. Chopped red onion, broccoli florets, or sweet potato cubes would all be delicious additions. Simply toss them with the Brussels sprouts before baking.
• Thicken the Pan Sauce: If you prefer a thicker sauce, remove the chicken and Brussels sprouts from the baking sheet after cooking. Let the pan drippings cool slightly, then whisk in a tablespoon of cornstarch or flour with a splash of water to make a slurry. Return the pan to the stovetop over medium heat and whisk constantly until the sauce thickens and bubbles. Pour the sauce over the chicken and Brussels sprouts to serve.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.

Enjoy this easy and delicious Garlic Dijon Chicken and Brussels Sprouts recipe!