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3) Skinless Chicken Thighs with Roasted Brussels Sprouts

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb skinless boneless chicken thighs about 6
  • 1 lb Brussels sprouts halved
  • 2 tbsp olive oil divided
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried thyme or rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/4 cup low-sodium chicken broth for pan sauce

Method
 

  1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with 1 tbsp olive oil, 1/4 tsp salt, and pepper; spread on one side of a rimmed baking sheet.
  2. Whisk remaining olive oil, balsamic, mustard, garlic powder, thyme, and remaining salt. Pat chicken dry and brush or toss with the mixture.
  3. Arrange chicken on the other side of the sheet. Roast 20–25 minutes until chicken reaches 165°F and sprouts are browned, stirring sprouts once halfway.
  4. Optional: transfer chicken to a plate, add broth to the hot pan, scrape browned bits, simmer 1–2 minutes and spoon over chicken.