Honey Mustard Chicken with Roasted Brussels Sprouts

Name: Honey Mustard Chicken with Roasted Brussels Sprouts
Cook time: 20 min
Yield: 4 servings
Ingredients: 450 g Brussels sprouts trimmed and halved; 15 ml olive oil divided; 2 g kosher salt divided; 1 g black pepper divided; 15 ml olive oil divided; 30 g Dijon mustard divided; 30 g honey divided; 6 g garlic minced; 3 g kosher salt divided; 1 g black pepper divided; 15 ml water for loosening the glaze, if needed; 680 g boneless, skin-on chicken thighs trimmed of excess fat; 6 g parsley chopped, for garnish

Chicken thighs and halved Brussels sprouts roast on one sheet pan with a honey-Dijon glaze. The sprouts brown at the edges while the chicken turns juicy and lacquered, and a brief broiler finish is available because the pan is lined with foil rather than parchment.

By Julienne

Honey Mustard Chicken with Roasted Brussels Sprouts

Cook time: 20 minutes

Servings: 4

Ingredients

450 g Brussels sprouts trimmed and halved
15 ml olive oil divided
2 g kosher salt divided
1 g black pepper divided
15 ml olive oil divided
30 g Dijon mustard divided
30 g honey divided
6 g garlic minced
3 g kosher salt divided
1 g black pepper divided
15 ml water for loosening the glaze, if needed
680 g boneless, skin-on chicken thighs trimmed of excess fat
6 g parsley chopped, for garnish

Instructions

Heat the oven to 230°C. Line a rimmed baking sheet with aluminum foil. Oven is fully preheated and the pan is lined with foil.
In a large bowl, toss the halved Brussels sprouts with 15 ml of the olive oil, 2 g of the kosher salt, and 1 g of the black pepper. Spread them on the baking sheet in a single layer, cut sides down where possible. Sprouts are evenly coated and arranged for browning.
In a small bowl, stir together the remaining 15 ml olive oil, 30 g Dijon mustard, 30 g honey, the minced garlic, and the remaining 3 g kosher salt and 1 g black pepper. If the glaze seems too thick, loosen it with up to 15 ml water. Glaze is smooth and spoonable.
Pat the chicken thighs dry, then coat them with the honey-mustard glaze. Nestle the thighs among the Brussels sprouts on the baking sheet, skin side up. Chicken is coated and the pan is arranged in one layer.
Roast for 18 to 20 minutes, rotating the pan once halfway through, until the chicken reaches at least 74°C in the thickest part and the Brussels sprouts are browned at the edges and tender. Chicken is fully cooked and the sprouts are caramelized.
If the chicken is cooked but the skin needs more color, broil for 1 to 2 minutes, watching closely. Rest 3 minutes, then garnish with chopped parsley if using. The glaze is glossy, the skin is browned, and the juices run clear at the cut.