Recipe: Garlic Dijon Chicken and Brussels Sprouts

Ingredients:

Chicken Marinade:

2 Tbsp olive oil

2 garlic cloves pressed or minced

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

Chicken and Brussels Sprouts:

8 chicken thighs preferably skin-on, boneless

1 1/2 lbs brussels sprouts trimmed and halved

1/2 tsp sea salt

1/8 tsp black pepper

2 tsp olive oil

Directions:

1. 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.

2. Trim and halve the brussel sprouts (see instruction below). Place them on a parchment 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.

3. 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.

Lo Note: You can totally do this with boneless chicken breasts as well.

Recipe Inspiration found HERE.

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