Garlic Dijon Chicken and Brussels Sprouts Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
6 servings
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Calories
438 kcal
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Course
Main Course
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Cuisine
American
Garlic Dijon Chicken and Brussels Sprouts Recipe
Description
This recipe marinated chicken thighs in a mixture of olive oil, garlic, fresh parsley, lemon juice, Dijon mustard, salt, and black pepper. The flavorful marinade tenderizes the meat and builds a savory, tangy profile. Brussels sprouts are halved, seasoned with salt, pepper, and olive oil, then arranged around the chicken on a baking sheet for roasting.
Baking uncovered at 400°F for 25 minutes develops crisp, golden chicken skin and tender sprouts that retain slight bite and caramelization. The method is straightforward, combining flavor infusion with roast cooking to unify the components.
This dish can be served as a hearty meal on its own, offering protein and vegetable in one pan. Garnishing with fresh parsley adds brightness and an herbal note.
Ingredients
Ingredients for the Chicken Marinade:
- 2 Tbsp olive oil
- 2 garlic pressed or minced, cloves
- 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
Ingredients for Chicken and Brussels Sprouts:
- 8 chicken thighs preferably skin-on, boneless
- 1 1/2 lbs Brussels sprouts trimmed and halved
- 1/2 tsp salt sea salt
- 1/8 tsp black pepper
- 2 tsp olive oil
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbs | 11g | |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 147mg | 49% |
| Sodium | 948mg | 40% |
| Potassium | 757mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 100.3mg | 111% |
| Calcium | 63mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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