Honey Mustard Sheet Pan Chicken with Brussels Sprouts

Name: Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: nonstick cooking spray; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain mustard; 1 tablespoon honey; 3 garlic cloves; Kosher salt and freshly ground black pepper; 2 pounds bone-in skin-on chicken thighs; 1 1/2 pounds brussels sprouts; 1/4 large red onion

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4.6

291 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4
Calories
525 kcal
Course
Main Course
Cuisine
American

Honey Mustard Sheet Pan Chicken with Brussels Sprouts

Iris Warren

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This Honey-Mustard Sheet Pan Chicken with Brussels Sprouts is a perfect fall weeknight recipe that has maximum flavor and minimal dishes!

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Ingredients

Servings

nonstick cooking spray
1/4 cup plus 2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon honey
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 pounds bone-in skin-on chicken thighs (4 medium thighs)
1 1/2 pounds brussels sprouts, halved
1/4 large red onion, sliced

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Instructions

Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside. For easy clean up, you can line the pan with foil.
In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts and onion around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy. Serve hot.

Nutrition Information

Show Details

Calories 525kcal (26%) Carbohydrates 22g (7%) Protein 38g (76%) Fat 33g (51%) Saturated Fat 9g (45%) Cholesterol 189mg (63%) Sodium 277mg (12%) Potassium 1076mg (31%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1433IU (29%) Vitamin C 149mg (166%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 525 kcal

% Daily Value*

Calories	525kcal	26%
Carbohydrates	22g	7%
Protein	38g	76%
Fat	33g	51%
Saturated Fat	9g	45%
Cholesterol	189mg	63%
Sodium	277mg	12%
Potassium	1076mg	23%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	1433IU	29%
Vitamin C	149mg	166%
Calcium	91mg	9%
Iron	4mg	22%