Kitchen notes · a little help before you start
Garlic Dijon Chicken and Brussels Sprouts Recipe
Garlic-Dijon chicken with roasted sprouts makes an inviting tray to share at dinner. The mustard and lemon give the chicken a savory, sharp edge, with the sprouts ready to catch alongside it on the plate. Sit down while the skin is browned and enjoy a warm helping.
- Prep
- 10 min
- Cook
- 28 min
- Total
- 38 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Mix marinade before coating
Stir the marinade ingredients in their bowl first, then add to the thighs and turn to coat before the long rest.
2. Keep sprouts in a single layer
Toss the prepared sprouts with their seasoning and oil, then move them to the pan edges without piling them up.
3. Leave gaps between thighs
Arrange the marinated chicken skin side up in the center, with the stated space between pieces before the uncovered bake.
Get to know the ingredients
Trimmed halved sprouts
Trim and halve the Brussels sprouts before tossing them on the lined sheet with their oil, salt and pepper.
Pressed or minced garlic
Either preparation is included for the garlic in the chicken marinade, mixed before coating the thighs.
Skin-on thighs
Skin-on, boneless thighs are preferred here, arranged skin side up; a longer cooking interval is given for bone-in thighs.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Garlic Dijon Chicken and Brussels Sprouts Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Optional brief crisping broil
After the uncovered bake, use the optional short broil if you want the skins browner and crispier before serving.
A little more help as you go
Two lining options
Use parchment or a silicone baking mat beneath the sprouts and chicken on the sheet before their oven cook.
Give the marinade its time
Allow at least the stated six hours, preferably overnight, after coating the thighs so the preparation fits your dinner plan.
A few questions you might have
Do the sprouts marinate with the chicken?
They are seasoned separately on the lined baking sheet, while the chicken has its own garlic-Dijon marinade and rest.
Where should I put the chicken?
Place the thighs in the center of the tray, skin side up, with the single-layer sprouts moved toward the edges.
Is the bake covered?
The tray bakes uncovered, with a brief optional broil afterward for a crisper, more browned chicken skin.
Does Dijon go on after roasting?
It is part of the marinade stirred together before coating the chicken and leaving it for the stated rest.
Can I use bone-in chicken thighs?
A bone-in timing option is included alongside the preferred boneless thighs, before the same optional crisping broil.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
