Description
Golden, crispy chicken thighs roasted on a sheet pan with a sweet and tangy honey Dijon glaze, accompanied by tender Brussels sprouts and caramelized shallots for a simple, flavorful meal.
Ingredients
Scale
- 4 to 6 bone-in chicken thighs with skin
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 12 ounces Brussels sprouts, halved
- 2 shallots, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Your Equipment: Heat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Combine Ingredients: Whisk together Dijon mustard, honey, garlic, olive oil, salt, and black pepper in a mixing bowl.
- Prepare Your Cooking Vessel: Ensure sheet pan is large enough to spread chicken and vegetables without overcrowding.
- Assemble the Dish: Toss Brussels sprouts and shallots in half of the glaze. Place chicken on pan and brush with remaining glaze.
- Cook to Perfection: Roast for 25 to 30 minutes until chicken is golden brown and reaches 165°F internally, tossing vegetables halfway through.
- Finishing Touches: Allow chicken to rest 5 minutes and drizzle pan juices over vegetables.
- Serve and Enjoy: Plate chicken with roasted Brussels sprouts and shallots and enjoy the flavorful meal.
Notes
- Pat chicken dry before roasting for maximum crispiness.
- Rotate sheet pan halfway through cooking for even browning.
- Marinate chicken overnight for deeper flavor.
- Reheat leftovers in the oven to maintain crispiness.
- Adjust honey and mustard ratio to taste for glaze sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg