Honey Mustard Sheet Pan Chicken with Brussels Sprouts
This Honey-Mustard Sheet Pan Chicken with Brussels Sprouts is a perfect fall weeknight recipe that has maximum flavor and minimal dishes!
Recipe from Two Peas & Their Pod
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, 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
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
Calories: 525kcal, Carbohydrates: 22g, Protein: 38g, Fat: 33g, Saturated Fat: 9g, Cholesterol: 189mg, Sodium: 277mg, Potassium: 1076mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1433IU, Vitamin C: 149mg, Calcium: 91mg, Iron: 4mg