Oven Baked Honey Mustard Chicken Thighs and Brussels Sprouts Recipe
Oven Baked Honey Mustard Chicken Thighs and Brussels Sprouts offers a flavorful and easy-to-make meal featuring juicy, tender chicken thighs marinated in a tangy honey mustard sauce, paired with perfectly roasted Brussels sprouts. This one-pan dinner is crisp, savory, and ideal for a quick weeknight meal or casual dinner with family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Vegetables
- 4 bone-in chicken thighs
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half if large
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Honey Mustard Marinade
- 1/4 cup Dijon mustard
- 2 tablespoons grainy mustard (or an additional tablespoon of Dijon mustard)
- 1/3 cup honey
- 1/3 cup apple cider vinegar or white wine vinegar
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 clove of garlic, grated or pressed
- 3/4 teaspoon sea salt
Instructions
- Prepare the Honey Mustard Dressing: Add all honey mustard dressing ingredients to a blender or food processor and blend until smooth and emulsified. Alternatively, whisk all ingredients together vigorously in a bowl until well combined.
- Marinate the Chicken: Toss the chicken thighs with about 1/3 cup of the honey mustard dressing, coating evenly. Place the chicken in the refrigerator to marinate for at least 1 hour or up to overnight to develop flavor. Reserve the remaining dressing in the refrigerator for later use.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
- Arrange Chicken on Baking Sheet: Place the marinated chicken thighs skin side up on a rimmed baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Prepare the Brussels Sprouts: Toss the trimmed Brussels sprouts with 3 tablespoons of the reserved honey mustard dressing and 2 tablespoons of olive oil. Spread the Brussels sprouts evenly around the chicken thighs on the baking sheet to ensure even roasting and crisping.
- Season: Sprinkle 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper evenly over both the chicken and Brussels sprouts.
- Bake: Place the baking sheet in the preheated oven and bake for 30 to 35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Broil for Crispiness: For extra golden skin on the chicken and crispier Brussels sprouts, broil the tray for 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and serve immediately. Enjoy your flavorful and healthy oven-baked honey mustard chicken thighs with roasted Brussels sprouts!
Notes
- Marinating the chicken overnight enhances flavor but minimum 1 hour marinade is sufficient.
- Use bone-in, skin-on chicken thighs for juiciness and crispy skin.
- Make sure Brussels sprouts are evenly spread around chicken for best roasting results.
- You can substitute white wine vinegar if apple cider vinegar is unavailable.
- Internal temperature of chicken should be 165°F for safe consumption.
- Broiling at the end is optional but recommended for extra crispness.