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You won’t believe how easy this Garlic Dijon Chicken and Brussels Sprouts dinner comes together. The sharp marinade turns basic chicken into something really tasty and the brussels sprouts soak up that delicious flavor. Marinate in the morning and there’s hardly anything to do later—just pop it in the oven and get ready for golden goodness and a house that smells amazing.
The first time I tried this meal, I was basically clearing out my fridge—had some brussels sprouts and just threw things together. Now it’s the dish everyone asks for, thanks to that zippy garlic-lemon-dijon flavor combo.
Tasty Ingredients
- Baking sheet & parchment: these make your roasting and cleanup super stress-free
- Brussels sprouts: slice in half after trimming ends, pick ones that feel solid and look vibrant
- Chicken thighs: boneless with skin on, so you get juicy, crispy bites—try to get pieces about the same size so they cook together
- Black pepper: grind it fresh if you can, gives just the right heat
- Sea salt: flaky is great for the finish, but any salt wakes up the flavors
- Dijon mustard: this gives it that creamy tangy note; French dijon especially brings the heat
- Lemon juice: use a fresh lemon if possible, adds that bright pop, plus helps tenderize
- Fresh parsley: chop up some flat-leaf for grassy flavor; curly works too
- Garlic cloves: fresh is best, mince or smash for max punch
- Olive oil: coats everything and rounds out the taste—go with a fresh bottle if you have it
Simple Step-by-Step
- Sprinkle and Serve:
- As soon as it’s all out of the oven, toss on fresh parsley and scoop up those yummy juices over everything. Dish it up hot; squeeze more lemon over if you’re into that.
- Crank Up the Heat:
- Now slide the pan into the oven at 400. Leave uncovered and bake boneless thighs about 25 minutes. Skin should look golden. Broil right at the end for a couple minutes if you want the skin extra crisp. It’s done when a thermometer in the thickest chicken hits 165.
- Lay It All Out:
- Spread sprouts across the lined pan, cut-side down. Slide chicken thighs, skin side up, into the middle so they each get a little space. This lets the heat crisp them up.
- Spruce Up Those Sprouts:
- Trim off rough stems and pull off any nasty leaves from your sprouts. Cut each in half. Toss with olive oil and a bit of salt and pepper till shiny and seasoned.
- Cover the Chicken:
- Drop chicken thighs into a bowl or big bag. Dump all the marinade over them and flip till everything’s covered nicely. Chill in the fridge for six hours or overnight. Longer time, bigger flavor.
- Mix Up the Marinade:
- Whisk olive oil, garlic, parsley, lemon juice, dijon, salt, and black pepper like crazy in a bowl. You want a saucy blend to drench and soften the meat.
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Honestly, I used to have to beg my kids to eat brussels sprouts. Now they fight over the crispy bits—they love how much flavor they soak up. This little combo has become the most-requested meal for birthdays around here.
Storing Leftovers
Let everything cool to room temp, then toss it in a sealed container in your fridge. It’s still fantastic after three days. If you’re reheating, use a covered skillet or toaster oven to keep the chicken nice and moist. If freezing, make sure nothing is warm, squeeze out extra air from your freezer bags, and stash flat. Thaw in the fridge and pop in the oven to bring texture back.
Swap-Out Ideas
Bone-in chicken thighs? Totally fine, just bump up baking time by about five minutes. Chicken breasts? Go ahead, but keep an eye so they don’t overcook. Sub fresh thyme or rosemary for parsley if you want a woodsy flavor. You can also lighten things up with half Greek yogurt and half oil in the marinade.
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Ways to Dish It Up
This is awesome with a big salad and some crunchy bread to mop up the sauce. For something fancy, toss your hot sprouts with toasted almonds or an extra squeeze of lemon. Those pan juices are gold drizzled over rice or quinoa too.
Food Traditions
This combo riffs on classic French Dijon chicken, but the lemon and brussels sprouts keep it modern and super homey. Toss-it-together marinades like this are a go-to with busy families across Europe—just a few ingredients and you’re eating like a king.
Frequently Asked Questions
- → How long does the chicken need to marinate?
For the best taste, let the chicken soak for at least 6 hours or overnight in the fridge.
- → Can I use chicken thighs with bones?
Sure! Just bake them about 5 minutes longer to ensure they’re fully cooked.
- → How do I prep brussels sprouts for roasting?
Snip off the stem ends, pull off any yellow leaves, and slice sprouts in half lengthwise to roast evenly.
- → How can I get crispy skins on the chicken?
Once roasted, broil the chicken for 2–4 minutes until the skin looks golden and crispy.
- → Is there a substitute for Dijon mustard?
Stone-ground or spicy brown mustard can work, but the taste might be a bit different.
- → How will I know when the chicken is done?
The chicken is ready when it reaches 165°F (74°C) inside, and the juices run clear.