Honey Mustard Chicken with Brussels Sprouts

Name: Honey Mustard Chicken with Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North American
Ingredients: 800 g boneless skinless chicken thighs; 1½ tbsp honey; 2 tbsp Dijon mustard; 400 g Brussels sprouts, halved; 2¾ medium potatoes (Yukon Gold or red), baby, halved; 1¼ tbsp extra-virgin olive oil; 1 tsp dried thyme; ¾ tsp salt; ½ tsp black pepper

Chicken thighs glazed with honey and grainy mustard, roasted with Brussels sprouts and baby potatoes until everything caramelises.

459calories

46 gprotein
40 gcarbs
14 gfat
7 gfibre

per serving

Prep: 10 min
Cook: 30 min
Serves: 4
Cost: $3.74/serving

Jump to recipe

Servings

Fit to my macros

g protein per serving

Units

Method

Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large rimmed baking sheet with parchment.
Halve the baby potatoes and Brussels sprouts. Toss with the oil, thyme, half the salt and the pepper and spread out, cut sides down.
Roast the potatoes and sprouts on their own for 10 minutes.
Whisk the honey and Dijon. Season the chicken thighs with the rest of the salt and brush them all over with the honey mustard.
Nestle the chicken among the vegetables and roast 20 to 25 minutes more, until the sprouts are crisp at the edges and the chicken reaches 74°C (165°F).
Spoon any pan juices over the chicken and serve.