Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.63 out of 5 stars
(95)
Ingredients
4
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Save recipe for the next time?
Chef's notes
Use bone-in, skin-on chicken thighs for best results as they stay juicy and crisp.
Roasted Brussels sprouts caramelize beautifully, adding flavor and texture.
