Do you ever stumble upon a dish so simple yet so unexpectedly satisfying that it feels like discovering a hidden treasure in your own kitchen? That’s how I feel about this garlic Dijon chicken, paired with crispy Brussels sprouts that crackle under your fork like autumn leaves. It’s like a cozy sweater for your taste buds—warm, inviting, and somehow, it just feels right, especially on those nights when you want something that’s both heartwarming and easy to whip up.
Steps
- Prepare the marinade by mixing olive oil, minced garlic, chopped parsley, lemon juice, dijon mustard, salt, and black pepper in a small bowl. Combine the chicken thighs with this marinade in a mixing bowl or a large zip-lock bag. Allow the chicken to marinate for at least 6 hours, or ideally overnight, to absorb maximum flavor.
- Trim the Brussels sprouts by removing the tough stem and any damaged outer leaves, then cut them in halves or quarters if large. Place the trimmed Brussels sprouts on a baking sheet lined with parchment paper or a non-stick mat, then season with salt, pepper, and olive oil, tossing them to coat evenly.
- Arrange the Brussels sprouts around the edges of the baking sheet in a single layer. Place the marinated chicken thighs, skin-side up, in the center of the pan, spaced about half an inch apart from each other. Bake in an oven preheated to 400?F for approximately 25 minutes, or 30 minutes if using bone-in chicken. For a crispier skin, broil on high for an additional 2-4 minutes until the skin is nicely browned.
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- 2 tablespoons parsley, finely chopped (plus more for garnish)
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon dijon mustard
- 1/2 tablespoon sea salt
- 1/4 teaspoon black pepper
- 8 chicken thighs, preferably skin-on and boneless
- 1 1/2 pounds brussels sprouts, trimmed and halved
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
Nutritional Values
Calories: 2628 kcal | Carbs: 66 g | Protein: 168 g | Fat: 186 g | Saturated Fat: 42 g | Cholesterol: 882 mg | Sodium: 5688 mg | Potassium: 4542 mg | Fiber: 24 g | Sugar: 12 g | Vitamin A: 6480 IU | Vitamin C: 601.8 mg | Calcium: 378 mg | Iron: 16.2 mg
FAQ
- How long should I marinate the chicken for the best flavor?
- For the most flavorful and juicy chicken, marinate for at least 6 hours or ideally overnight. If you’re short on time, aim for a minimum of 2 hours. Using a food saver can also help reduce marinating time by half.
- How do I prepare brussels sprouts for this recipe?
- Begin by cutting off and discarding the tough stem portion at the base of the sprout. Remove any tough or damaged outer leaves. Depending on their size, you can cut the brussels sprouts into halves or quarters, leaving smaller ones whole.
- Can I prepare this dish in advance?
- Yes, you can marinate the chicken up to two days ahead, making it a convenient option for meal prep or when planning for a big event.
- What is the best way to achieve crispy skin on the chicken thighs?
- After baking, broil the chicken on high heat for 2-4 minutes to brown the skin for a crispy texture.
- What sides complement this Garlic Dijon Chicken and Brussels Sprouts dish?
- Steamy buttery mashed potatoes pair perfectly with this dish, completing a healthy and impressive meal.
Tips
- Optimal Marinating Time: For the most flavorful and juicy chicken, marinate the chicken thighs for at least 6 hours, or overnight if possible. This extended marination allows the flavors to deeply penetrate the meat.
- Prepare Brussels Sprouts Properly: Ensure you trim and halve the Brussels sprouts before roasting. Remove any tough or damaged outer leaves and cut them into halves or quarters if they’re large, which helps them cook evenly alongside the chicken.
- Achieving Crispy Skin: For extra crispy chicken skin, broil the chicken on high for 2-4 minutes after baking. This step will give the chicken a deliciously browned and crispy exterior.
- Use a Food Saver for Quick Marination: If you’re short on time, consider using a food saver to remove air from the marinating bag. This technique can significantly reduce the time needed for the marinade to infuse into the chicken.
Equipment
- Silpat Baking Mat – A non-stick baking mat that can be used instead of parchment paper.
- Ziploc Bags – For marinating the chicken if you don’t have a mixing bowl.
- Food Saver/Vacuum Sealer – Optional, but useful for reducing marinating time by removing air from the bag.
