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Honey-Mustard Glazed Chicken Thighs with Roasted Brussels Sprouts and Herb Baby Potatoes

Honey-Mustard Glazed Chicken Thighs with Roasted Brussels Sprouts and Herb Baby Potatoes

Dinner
Prep Time
20min
Cook Time
45min
Servings
8
Calories
485
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Chef's Note

For extra crispy chicken skin, make sure to thoroughly pat the thighs dry before seasoning and searing. Adding the honey glaze in the final minutes of cooking prevents burning while still developing a beautiful caramelization.

Tags
chicken
dinner
roasted vegetables
gluten-free
honey-mustard
one-pan
Brussels sprouts
potatoes
herbs
Ingredients

  • 8 large bone-in, skin-on chicken thighs

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 3 tablespoons olive oil

  • 3 tablespoons Dijon mustard

  • 2 tablespoons whole grain mustard

  • 3 tablespoons honey

  • 4 cloves garlic

  • 2 tablespoons fresh thyme

  • 1 whole lemon

  • 1.5 pounds Brussels sprouts

  • 2 pounds baby potatoes

  • 2 sprigs fresh rosemary

  • 1/4 cup fresh parsley

  • 1/2 cup chicken broth

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Rinse and pat dry the chicken thighs. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

  • 3

    Wash the Brussels sprouts, trim the ends, and cut them in half. Place in a large bowl.

  • 4

    Wash the baby potatoes and cut any larger ones in half so they're all roughly the same size. Place in another bowl.

  • 5

    Mince 3 cloves of garlic and divide between the Brussels sprouts and potatoes. Thinly slice the remaining garlic clove and set aside for the chicken.

  • 6

    Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on one side of a large rimmed baking sheet.

  • 7

    Strip 1 tablespoon of thyme leaves from the stems and chop the rosemary leaves. Toss the potatoes with 1 tablespoon olive oil, chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on the other side of the baking sheet.

  • 8

    Place the baking sheet in the oven and roast for 15 minutes.

  • 9

    While vegetables begin roasting, prepare the honey-mustard glaze. In a small bowl, combine the Dijon mustard, whole grain mustard, honey, remaining 1 tablespoon thyme leaves, and juice from half the lemon. Mix well and set aside.

  • 10

    Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

  • 11

    Place chicken thighs skin-side down in the hot skillet and sear for 5 minutes until the skin is golden brown and crispy.

  • 12

    Turn the chicken over, add the sliced garlic to the pan, and cook for another 2 minutes.

  • 13

    Pour in the chicken broth around (not over) the chicken to deglaze the pan, scraping up any browned bits from the bottom.

  • 14

    Remove the skillet from heat and brush each chicken thigh with the honey-mustard glaze, reserving about 2 tablespoons of glaze for later.

  • 15

    Transfer the skillet to the oven and bake for 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C).

  • 16

    During the last 5 minutes of cooking, brush the chicken with the remaining honey-mustard glaze.

  • 17

    Remove both the chicken and vegetables from the oven. Check that potatoes are fork-tender and Brussels sprouts are caramelized with crispy edges.

  • 18

    Chop the parsley and squeeze the juice from the remaining half lemon over the vegetables. Toss gently.

  • 19

    Serve each plate with 1 chicken thigh, a portion of Brussels sprouts, and potatoes, garnished with fresh parsley.

Nutrition Information (per serving)
485
Calories
32g
Protein
34g
Carbs
26g
Fat
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