Garlic Dijon Chicken and Brussels Sprouts 

NatashasKitchen.com
Servings: 6 servings

These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight. 
 IngredientsIngredients for the 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 we use sea salt
• 1/4 tsp black pepper
  

Ingredients for Chicken and Brussels Sprouts:

• 8 chicken thighs preferably skin-on, boneless
• 1 1/2 lbs brussels sprouts trimmed and halved
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 2 tsp olive oil​

Preparation

• In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
• Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
• Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.

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