Honey Mustard Sheet-Pan Chicken with Brussels Sprouts
On our ideal dinner checklist? Fast, easy and minimal cleanup. Maria Lichty’s honey mustard sheet-pan chicken with Brussels sprouts ticks all the boxes.
“My husband and I came up with this recipe,” the author of the new Two Peas & Their Pod Cookbook writes, “because we wanted a really easy way to whip up a delicious chicken dish that didn’t involve roasting for an hour or dirtying up a bunch of pans.”
Of course, that’s where the trusty sheet pan comes in. Instead of making a whole chicken, she relies on bone-in, skin-on chicken thighs—they cook faster and stay juicy, but still have that irresistibly crispy skin. “They would be delicious roasted with just a little salt and pepper,” she continues, “but we like to dunk them first in a simple honey-mustard sauce. Brussels sprouts get caramelized and browned right next to the chicken, so they soak up all those delicious pan juices.” Go on…
“There’s barely any prep, the oven does all the work and when you pull out the pan, your family and friends will be amazed by this impressive almost-instant dinner.”
Oh, and about those dishes: They’re already done.
Excerpted from Two Peas & Their Pod Cookbook. Copyright © 2019 by Maria Lichty. Reprinted with permission from Grand Central Publishing. All rights reserved.
Nonstick cooking spray
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided (from 1 lemon)
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)
1½ pounds Brussels sprouts, halved
¼ large red onion, sliced
1. Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together ¼ cup of the olive oil, 1 tablespoon of the lemon juice, Dijon mustard, whole-grain mustard, honey and garlic. Season with salt and pepper to taste.
3. Using tongs, dip the chicken thighs into the sauce, coating both sides. Place the thighs on the prepared baking sheet and discard any remaining sauce.
4. In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and lemon juice; 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.
5. Roast until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy, 30 to 35 minutes.