Ingredients
2 lbs bone-in, skin-on chicken thighs
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ cup Dijon mustard
2 tablespoons whole grain mustard
3 tablespoons raw honey
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
Instructions
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Preheat oven to 425°F (220°C). Place a large rimmed sheet pan in the oven to heat.
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Toss Brussels sprouts with olive oil, ½ teaspoon kosher salt, black pepper, and smoked paprika.
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Pat chicken thighs dry and season with remaining salt and garlic powder.
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In a bowl, whisk Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, thyme, and sea salt until smooth.
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Remove hot sheet pan from oven. Arrange Brussels sprouts cut-side down on one side and chicken skin-side up on the other side.
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Brush chicken generously with honey mustard sauce.
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Roast 30–35 minutes until chicken reaches 165°F internal temperature and Brussels sprouts are golden brown and caramelized.
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Broil 2–3 minutes for extra crispiness. Rest 5 minutes before serving
Notes
Do not overcrowd the sheet pan to ensure proper caramelization. Always pat chicken dry for crispy skin. If using boneless chicken thighs or breasts, reduce cooking time to 20–25 minutes. Store leftovers in an airtight container up to 4 days and reheat in the oven at 375°F for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan, Oven Roasted
- Cuisine: American
- Diet: Gluten Free