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Chicken And Brussel Sprouts

Sheet Pan Honey Mustard Chicken and Brussels Sprouts Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 1½ lbs)
  • 1 lb Brussels sprouts, halved
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp balsamic vinegar
  • Lemon wedges

Method
 

  1. Preheat oven to 400°F (200°C). Whisk honey, mustard, 1 tbsp olive oil, garlic, ½ tsp salt, and ¼ tsp pepper. Coat chicken with two-thirds of the glaze.
  2. Toss halved Brussels sprouts with remaining 1 tbsp olive oil, balsamic vinegar, ½ tsp salt, and ¼ tsp pepper.
  3. Arrange chicken and sprouts on a sheet pan in a single layer. Roast 20 minutes, then flip sprouts and brush remaining glaze on chicken. Roast 10–15 minutes more until chicken reaches 175°F (79°C).
  4. Broil 2–3 minutes until skin blisters. Serve with pan juices and lemon wedges.

Notes

Rest the chicken on the tray for a couple of minutes before serving so the juices settle. If your oven runs hot, check the sprouts after 25 minutes to make sure they don’t burn before the chicken is done.