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

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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

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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.