If you are craving a dish that delivers bold flavors, juicy chicken, and perfectly caramelized veggies, you are going to love this Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe. This meal is a fantastic blend of tangy Dijon mustard, zesty garlic, and fresh lemon that marries so well with tender chicken thighs and crispy, golden Brussels sprouts. It’s simple enough for a weeknight dinner but special enough that you’ll want to make it again and again.
Ingredients You’ll Need
Each ingredient in this Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe plays a crucial role, whether it’s enhancing the flavor, adding texture, or giving the dish vibrant color. The list is straightforward, featuring pantry staples that come together to create something truly delicious.
- Olive oil: Adds richness and helps crisp the chicken skin and Brussels sprouts beautifully.
- Garlic cloves: Pressed or minced garlic infuses the chicken with a savory depth that’s absolutely irresistible.
- Parsley: Fresh parsley brings a pop of green color and a bright, fresh note to the dish.
- Lemon juice: The acidity cuts through the richness and adds a refreshing zing.
- Dijon mustard: Provides a tangy, slightly spicy kick that gives the chicken a wonderful complexity.
- Sea salt and black pepper: Essential seasonings that enhance all the flavors without overpowering them.
- Chicken thighs: Preferably skin-on and boneless for the perfect balance of flavor and tenderness.
- Brussels sprouts: Trimmed and halved for even roasting and a deliciously crisp texture.
How to Make Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe
Step 1: Marinate the Chicken
Start by mixing olive oil, garlic, parsley, lemon juice, Dijon mustard, sea salt, and black pepper to create the marinade. Coat the chicken thighs thoroughly and let them soak up all those vibrant flavors. Marinating for at least six hours, or better yet overnight, allows each bite to be juicy and bursting with taste.
Step 2: Prepare the Brussels Sprouts
While your chicken marinates, prep the Brussels sprouts by trimming off the ends and halving them for quicker, even roasting. Toss them in olive oil, sea salt, and black pepper. Spreading them out on a sheet pan ensures they roast evenly and get that irresistible char on the edges.
Step 3: Arrange and Roast
Arrange the marinated chicken thighs skin-side-up in the center of your baking sheet with the Brussels sprouts pushed to the edges. Bake uncovered at 400°F for 25 minutes if you’re using boneless thighs, or 30 minutes if bone-in. For extra crispy chicken skin, broil for a few minutes until perfectly browned and crackling.
How to Serve Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe
Garnishes
Sprinkle freshly chopped parsley over the chicken and Brussels sprouts right before serving to add a vibrant green contrast and fresh herbal aroma that lifts the entire dish.
Side Dishes
This Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe pairs beautifully with creamy mashed potatoes, fluffy rice, or a simple salad dressed in lemon vinaigrette, which complements the Dijon’s tang perfectly.
Creative Ways to Present
For a fun twist, serve the chicken sliced over a bed of garlic-infused quinoa or stuff the Brussels sprouts into warm pita pockets for a casual, flavor-packed meal on the go. Drizzle extra lemon juice or a dollop of Greek yogurt for added creaminess and fresh notes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe sealed in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors actually deepen, making it even more delicious when reheated.
Freezing
If you want to enjoy this meal later, freeze the chicken and Brussels sprouts separately in freezer-safe containers or bags. Frozen portions are best used within 2 months to maintain optimal flavor and texture.
Reheating
To reheat, cover the leftovers with foil and bake at 350°F until warmed through to keep the chicken moist and the Brussels sprouts crisp. Alternatively, a quick pan sear can revive the chicken skin’s crispiness in just a few minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can swap in chicken breasts, but be mindful that they cook faster and can dry out. Adjust cooking time accordingly and avoid overbaking for tender results.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and juices run clear. The skin should be golden brown and crisp.
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best for roasting because they develop a nice crisp texture. Frozen sprouts tend to be softer and may not caramelize well when roasted.
Is it necessary to marinate the chicken overnight?
Marinating overnight is ideal for maximum flavor, but if you’re short on time, even a 1-2 hour marinade will enhance the taste nicely.
What if I don’t have Dijon mustard?
You can substitute with yellow mustard or add a teaspoon of honey with a splash of vinegar to mimic the tangy-sweet flavor profile Dijon provides.
Final Thoughts
This Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe is a true crowd-pleaser and a fantastic way to elevate your weekly dinner routine. The balance of bold, fresh, and hearty flavors combined with easy prep and cooking makes it a recipe you’ll return to again and again. Trust me, once you try it, you’ll be hooked!
Print
Garlic Dijon Chicken with Roasted Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 6 hours 38 minutes (including marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Garlic Dijon Chicken and Brussels Sprouts recipe features tender, marinated chicken thighs baked alongside crispy roasted Brussels sprouts. The chicken is marinated in a flavorful blend of garlic, Dijon mustard, lemon juice, and herbs, creating a deliciously savory and tangy main dish that pairs perfectly with caramelized vegetables. It’s an easy one-pan meal ideal for weeknights or meal prep, offering a balance of protein and veggies with a delightful roasted texture.
Ingredients
Chicken Marinade
- 2 Tbsp olive oil
- 2 garlic cloves (pressed or minced)
- 2 Tbsp parsley (finely chopped, plus more to garnish)
- 2 Tbsp lemon juice (from 1 lemon)
- 1 Tbsp Dijon mustard
- 1/2 Tbsp salt (sea salt recommended)
- 1/4 tsp black pepper
- 8 chicken thighs (preferably skin-on, boneless)
Brussels Sprouts
- 1 1/2 lbs Brussels sprouts (trimmed and halved)
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 2 tsp olive oil
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, minced garlic, chopped parsley, lemon juice, Dijon mustard, salt, and black pepper. Stir thoroughly until all ingredients are well mixed.
- Marinate the chicken: Place the chicken thighs into a large mixing bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to develop deeply.
- Prep the Brussels sprouts: Trim the stem ends and halve the Brussels sprouts. Spread them out evenly on a parchment paper or silicone mat-lined baking sheet. Sprinkle with sea salt, black pepper, and drizzle with olive oil. Toss to coat all sprouts well. Arrange the sprouts around the edges of the baking sheet in a single layer.
- Arrange the chicken on the baking sheet: Place the marinated chicken thighs skin-side-up in the center of the baking sheet, spacing them approximately 1/2 inch apart so heat circulates evenly during cooking.
- Bake the dish: Preheat oven to 400˚F (204˚C). Bake uncovered for 25 minutes if using boneless thighs, or 30 minutes if bone-in, until chicken is cooked through and sprouts are tender.
- Optional broil for crispier skin: For extra crispy chicken skin, switch oven to broil mode on high and broil the chicken and sprouts for 2-4 minutes or until the chicken skin is browned and crisp. Monitor closely to avoid burning.
- Garnish and serve: Remove from oven, garnish chicken with additional chopped parsley, and serve immediately for a flavorful, balanced meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Using skin-on chicken thighs helps retain moisture and develop crispy skin.
- If you wish, use bone-in chicken thighs but increase baking time to 30 minutes.
- Ensure Brussels sprouts are spaced well for even roasting and caramelization.
- Broiling at the end is optional but recommended for crispy chicken skin.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
