Garlic Dijon Chicken Brussels (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 tablespoons olive oil
02 -
2 garlic cloves, pressed or finely minced
03 -
2 tablespoons fresh parsley, finely chopped, plus additional for garnish
04 -
2 tablespoons freshly squeezed lemon juice
05 -
1 tablespoon Dijon mustard
06 -
0.5 tablespoon sea salt
07 -
0.25 teaspoon ground black pepper
→ Chicken and Brussels Sprouts
08 -
8 boneless chicken thighs, preferably skin-on
09 -
680 grams brussels sprouts, trimmed and halved
10 -
0.5 teaspoon sea salt
11 -
0.125 teaspoon ground black pepper
12 -
2 teaspoons olive oil
# Instructions:
01 -
In a small bowl, whisk together olive oil, minced garlic, chopped parsley, lemon juice, Dijon mustard, sea salt and black pepper until fully combined.
02 -
Place chicken thighs in a large mixing bowl or zip-top bag. Pour the marinade over the chicken and turn to coat evenly. Refrigerate for at least 6 hours or overnight for optimal flavor infusion.
03 -
Trim the ends and halve the brussels sprouts. Arrange on a parchment or silicone-lined baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper, and toss until evenly coated. Spread the brussels sprouts along the edges of the pan in a single layer.
04 -
Place marinated chicken thighs, skin-side up, in the center of the pan about 1.25 cm apart. Transfer the baking sheet to an oven preheated to 200°C and bake uncovered for 25 minutes. If using bone-in chicken, bake for 30 minutes.
05 -
For golden, crisp skin, broil the chicken on high heat for 2 to 4 minutes, keeping a close watch to prevent burning. Remove from oven once the skin is browned and the chicken is cooked through.
06 -
Garnish with additional chopped parsley before serving. Serve chicken thighs alongside roasted brussels sprouts, drizzled with pan juices.
# Notes:
01 -
Marinating the chicken overnight enhances its flavor and tenderness.