Can I share a secret? This is the first time I’ve made a sheet pan dinner. I’m not sure why I have never made one before, but I’m kicking myself for not doing it sooner! This recipe was so easy to make and my kids devoured it.
Usually when I make chicken, the kids complain how “dry” the chicken is … even though it’s not dry at all. They barely said two words as they inhaled the chicken and Brussels. I’ll definitely be making this recipe again!
1/4 cup olive oil plus 2 Tbsp
2 Tbsp fresh lemon juice
1 Tbsp dijon mustard
1 Tbsp whole-grain mustard
1 Tbsp honey
3 cloves garlic, minced
2 lbs bone-in, skin-on chicken thighs
1 1/2 lbs Brussels sprouts, halved
Preheat your oven to 425 degrees. Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.
In a medium bowl, combine the 1/4 cup olive oil, 1 Tbsp lemon juice, both mustards, honey and garlic. Season with salt and pepper. Dip the chicken thighs in the honey-mustard mixture to coat both sides. Place on the prepared baking sheet. Continue until all chicken thighs have been coated. Discard any remaining honey-mustard.
In a separate bowl, toss the halved Brussels sprouts with the remaining olive oil and lemon juice. Season with salt and pepper. Place on the baking sheet surrounding the chicken thighs.
Bake for 30 to 35 minutes or until the chicken is cooked through and the Brussels sprouts are crispy. Transfer for a plate to allow the chicken to rest before serving.
Source: Two Peas in a Pod