Chicken Brussels Dijon (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 tablespoons freshly squeezed lemon juice
02 -
2 garlic cloves, minced or crushed
03 -
0.25 teaspoon ground black pepper
04 -
2 tablespoons olive oil
05 -
2 tablespoons finely chopped fresh parsley, plus extra for topping
06 -
1 tablespoon Dijon mustard
07 -
0.5 tablespoon sea salt
→ Chicken and Brussels Sprouts
08 -
680 grams brussels sprouts, halved after trimming
09 -
8 skin-on, boneless chicken thighs, if you can find them
10 -
0.125 teaspoon black pepper
11 -
2 teaspoons olive oil
12 -
0.5 teaspoon sea salt
# Instructions:
01 -
Grab a small bowl and combine olive oil, garlic, parsley, lemon juice, Dijon mustard, salt, and pepper. Stir or whisk everything until it’s totally smooth.
02 -
Put the chicken thighs into a big bowl or sealable plastic bag. Pour the marinade all over, making sure to coat it well. Keep in the fridge for at least 6 hours, or ideally let it sit overnight for the best flavor.
03 -
Cut the ends off the brussels sprouts and slice them in half. Toss them onto a baking tray covered with parchment paper or a silicone mat. Coat with olive oil, salt, and pepper, then mix so everything is covered. Spread them evenly around the edges of the tray.
04 -
Arrange the marinated chicken thighs skin-side facing upward in the center of the tray, leaving about 1.25 cm space between pieces. Slide the tray into a preheated 200°C oven and bake for 25 minutes. For bone-in chicken, let it cook for 30 minutes instead.
05 -
Turn on the broiler and let the chicken crisp up by broiling on high for 2 to 4 minutes. Watch carefully so it doesn’t burn. Take it out once the skin is browned, and the chicken is fully cooked.
06 -
Sprinkle the extra parsley over everything before plating. Serve each chicken thigh with some of the roasted brussels sprouts and a drizzle of the pan juices for extra flavor.
# Notes:
01 -
Letting the chicken marinate overnight makes it more tender and flavorful.