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This Garlic Dijon Chicken and Brussels Sprouts is the kind of fuss-free dinner that fills your kitchen with the best aromas and makes weeknights something to look forward to. The zesty marinade transforms simple chicken thighs into a crave-worthy meal and those brussels sprouts soak up every flavorful pan drippings so nothing goes to waste. Marinate in the morning then come back to a quick dinner with a beautiful golden finish.
The first time I made this I was honestly just trying to use up some brussels sprouts and odds and ends but it instantly became a family favorite thanks to the vibrant combo of garlic lemon and dijon.
Ingredients
- Olive oil: brings richness and helps the marinade coat evenly opt for a fresh cold-pressed variety for the best flavor
- Garlic cloves: freshly pressed or minced for a punchy kick look for firm unblemished bulbs
- Fresh parsley: chopped for a bright herby hit flat-leaf is more aromatic than curly
- Lemon juice: from a juicy lemon adds a tangy note and helps tenderize the chicken
- Dijon mustard: for creamy heat French dijon has the smoothest kick
- Sea salt: highlights all the flavors choose flaky for the finishing sprinkle
- Black pepper: freshly cracked is perfect for subtle warmth
- Chicken thighs: skin-on and boneless for juicy results with crispy edges pick similar sized pieces for even cooking
- Brussels sprouts: trimmed and halved bright and earthy go for tightly closed sprouts that feel firm and heavy
- Baking sheet and parchment: help with easy cleanup and even roasting
Step-by-Step Instructions
- Make the Marinade:
- Combine olive oil garlic parsley lemon juice dijon mustard salt and black pepper in a bowl Mix vigorously until well combined This creates a thick zesty mixture that will both season and tenderize the chicken
- Marinate the Chicken:
- Add chicken thighs to a mixing bowl or a large zip top bag Pour over the marinade and toss until each piece is thoroughly coated Tuck into the fridge for at least six hours or let it marinate overnight for the deepest flavor
- Prep the Brussels Sprouts:
- Trim the stem ends and remove any outer leaves that look brown or tough Slice each sprout in half from tip to stem Toss them with olive oil salt and pepper until the cut sides are lightly slicked and seasoned
- Arrange on the Pan:
- Spread brussels sprouts on a lined sheet pan keeping them in a single layer Push them to the edges to leave room in the center Place marinated chicken thighs skin-side up in the center separated by about half an inch so the heat circulates
- Roast to Perfection:
- Place the pan in a 400 degree oven Bake uncovered for twenty five minutes for boneless thighs Check for golden skin and an internal temperature of 165 degrees For a special touch broil on high for two to four minutes at the end until the skin crisps
- Serve and Garnish:
- Sprinkle fresh parsley over the warm chicken and roasted sprouts Use a spatula to drizzle any pan juices over the plate for added flavor Serve hot with extra lemon wedges if desired
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I personally cannot get enough of how the brussels sprouts turn out soaking up all those tangy drippings My kids used to avoid them but now they are the first thing gone from the pan This dish has become a birthday request in our house
Storage Tips
Let leftovers cool completely then store in an airtight container in the fridge It stays delicious for up to three days and reheats well in a toaster oven or in a covered skillet to keep the chicken moist. If you want to freeze make sure everything is fully cooled then pack into freezer bags removing as much air as you can so nothing gets icy. Thaw in the fridge and reheat in the oven for the best texture.
Ingredient Substitutions
You can use bone-in thighs if you want maximum juiciness just bake for about five minutes longer Breasts also work but watch the timing so they do not dry out Swapping in rosemary or thyme for parsley gives the marinade a woodsy note For a lighter version replace half the oil with Greek yogurt in the marinade
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Serving Suggestions
This dish shines with a big green salad and some crusty bread to mop up the juices If you are feeling fancy toss the hot brussels sprouts with a squeeze of fresh lemon or a handful of toasted sliced almonds Extra pan juices are delicious spooned over brown rice or quinoa
Cultural Context
While Dijon chicken is a classic French bistro staple the punchy addition of lemon and the pairing with brussels sprouts gives it a fresh home-cooked spin This type of high-impact marinade is popular in busy family kitchens all over Europe because it uses a few simple ingredients to create something with a ton of flavor
Frequently Asked Questions
- → How long should I marinate the chicken?
For best flavor and tenderness, marinate the chicken for at least 6 hours or overnight in the fridge.
- → Can I use bone-in chicken thighs?
Yes, bone-in thighs can be used. Increase baking time by about 5 minutes to ensure they cook through.
- → How do I properly trim and halve brussels sprouts?
Trim off the stem end, remove any yellow leaves, then slice each sprout in half lengthwise for even roasting.
- → What’s the best way to get crispy chicken skin?
After roasting, broil the chicken for 2-4 minutes at high heat until skins are browned and crisp.
- → Can I substitute another mustard for Dijon?
Stone-ground or spicy brown mustard can work, though the flavor profile may change slightly.
- → How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C) and juices should run clear.