These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medim
Cost to Make: $10-$12
Calories: 438 kcal
Servings: 6 servings
Ingredients
Ingredients for the 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
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 sea salt
1/8 tsp black pepper
2 tsp olive oil
US Customary - Metric
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 Facts
Garlic Dijon Chicken and Brussels Sprouts Recipe
Amount Per Serving
Calories 438 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 147mg 49%
Sodium 948mg 40%
Potassium 757mg 22%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 28g 56%
Vitamin A 21.6%
Vitamin C 121.6%
Calcium 6.3%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet
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