During the summer I find myself wanting to spend less time in the kitchen making elaborate dinners and more time playing outside, tending to the garden, going on walks, and swimming in the evenings.
Sheet pan meals are awesome because cleanup is minimal, everything is ready at the same time, and once dinner is in the oven the rest of the process is "hands off" so I can power through some chores.
I wanted to share this really yummy and simple Honey Mustard Chicken & Brussels Sprouts recipe with you!
This recipe calls for skin-on chicken thighs but skin-off will work great too. Just reduce the cooking time by 5-10 minutes.
I’ve spent some time this summer collecting more recipes to share with you and figuring out the best platform to do so. I want to make sure my recipes include photos (because I’m such a visual person and I know many of you eat with your eyes first too!) and the templates are easy to read and also pretty to look at. :)
It’s been exciting to see this project come together and my imagination is going wild with all the ways I can support this community with meal planning in the future! So stay tuned.
For today, I thought I’d type the recipe out so you can see it here, but I’m also going to include a download that you can print out or save to your phone. If you have constructive feedback on the pdf layout, if you like it or hate it, I would love to hear from you.
Honey Mustard Chicken & Brussels Sprouts
Ingredients:
1 lb Chicken Thighs With Skin
Sea Salt & Black Pepper (to taste)
1/3 cup Extra Virgin Olive Oil (divided)
2 tbsps Dijon Mustard
1 tbsp Honey
1 tbsp Lemon Juice
3 cups Brussels Sprouts (trimmed and halved)
1/2 Red Onion (large, cut into wedges)
Directions:
Preheat the oven to 425ºF (220ºC). Season the chicken thighs with salt and pepper.
In a large bowl, whisk together 3/4 of the oil, mustard, honey, and lemon juice. Use tongs to dip the chicken in the mixture, coating all sides. Place on a baking sheet and bake for 30 minutes.
Meanwhile, in a medium sized bowl, toss the Brussels sprouts and onion with the remaining oil and season with salt and pepper.
Remove the baking sheet and scatter the Brussels sprouts and onion around the chicken. Place back in the oven for 15 minutes, until the sprouts are charred and the chicken is cooked through. Divide onto plates and enjoy!
One more time, in case you missed it above, CLICK HERE TO DOWNLOAD the recipe with an easy-to-read-and-save PDF.
