Garlic Dijon Chicken and Brussels Sprouts Recipe
This Garlic Dijon Chicken and Brussels Sprouts recipe features tender, juicy chicken thighs marinated in a flavorful mixture of olive oil, garlic, parsley, lemon juice, and Dijon mustard. Roasted alongside caramelized Brussels sprouts, this sheet-pan meal is an effortless, wholesome dinner option that offers a perfect balance of savory and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 6 hours 40-45 minutes (including marinating time)
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Chicken and Marinade
- 8 boneless, skin-on chicken thighs
- 2 tbsp olive oil
- 2 minced garlic cloves
- 2 tbsp chopped parsley
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon-style mustard (made with distilled vinegar)
- 1½ tsp fine sea salt
- ¼ tsp black pepper
Brussels Sprouts
- 1½ lb Brussels sprouts, trimmed and halved
- 2 tsp olive oil
- ½ tsp fine sea salt
- ⅛ tsp black pepper
Garnish
- Extra chopped parsley (optional for serving)
Instructions
- Marinate the Chicken: In a bowl, mix together olive oil, minced garlic, chopped parsley, fresh lemon juice, Dijon mustard, sea salt, and black pepper to create the marinade. Toss the chicken thighs in this mixture to coat thoroughly. Cover the bowl and refrigerate for at least 6 hours or overnight to let the flavors penetrate the meat.
- Prepare for Roasting: Preheat your oven to 400°F (200°C). On a rimmed baking sheet, toss the trimmed and halved Brussels sprouts with olive oil, sea salt, and black pepper. Spread the Brussels sprouts evenly around the edges of the pan in a single layer to ensure even roasting.
- Arrange the Chicken: Place the marinated chicken thighs skin-side up in the center of the baking sheet, spacing them out evenly to allow hot air circulation. This arrangement allows the chicken skin to crisp up while the Brussels sprouts roast perfectly.
- Roast the Dish: Roast the chicken and Brussels sprouts in the preheated oven for about 25 minutes. Check that the Brussels sprouts are tender and ensure the chicken reaches an internal temperature of 165°F (74°C) for safety and juiciness.
- Optional Broiling for Crispier Skin: For extra crispy chicken skin, transfer the chicken to a broiler-safe pan if necessary and broil for 2 to 4 minutes, watching closely to prevent burning.
- Serve: Sprinkle extra chopped parsley over the chicken and Brussels sprouts as a fresh, colorful garnish. Serve hot and enjoy this hearty sheet-pan meal.
Notes
- Bone-in chicken thighs can be used instead of boneless; just increase cooking time and check internal temperature after 30 minutes.
- Marinate the chicken overnight for more intense flavor.
- Be sure to space chicken pieces and Brussels sprouts on the baking sheet for even cooking and crisp texture.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- If you do not have a broiler-safe pan, you can broil on the same baking sheet if it is ovenproof under the broiler.