We use cookies to ensure you have the best browsing experience on our website. By using our site, you acknowledge that you have read and understood our Cookie Statement.

Divider Image Divider Image

Oven-Roasted Chicken and Brussels Sprouts

Peppercorns

Ingredients

Serves 4

Chicken Marinade

• 2 tbsp. olive oil • 2 garlic cloves, chopped • 2 tbsp. parsley, chopped • 2 tbsp. lemon juice • 1 tbsp. Dijon mustard • Salt and pepper to taste

Chicken and Brussels Sprouts

• 4-6 chicken thighs, preferably skin-on, boneless • 1 lb. whole Brussels sprouts • 2 tsp. olive oil • Salt and pepper to taste

Method

Place marinade ingredients into an extra-large zip-style bag. Add boneless chicken thighs. Seal bag properly and place in refrigerator for 8-12 hrs. Remove chicken from marinade and set aside. Discard marinade.

Preheat oven to 400°F. Rinse Brussels sprouts, slice off each bottom and cut each vertically in half. Place Brussels sprout halves in 10-inch carbon steel pan and add olive oil, salt and pepper. Move sprouts to the sides of pan and place marinated chicken, skin-side-up, in center. Bake for 25-30 minutes, or until the skin is golden brown.

More Recipes