Ingredients
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
Instructions
1. 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.
2. Remove chicken from marinade and set aside. Discard marinade.
3. Preheat oven to 400°F. Rinse Brussels sprouts, slice off each bottom and cut each vertically in half.
4. Place Brussels sprout halves in 10-inch carbon steel pan and add olive oil, salt and pepper.
5. Move sprouts to the sides of pan and place marinated chicken, skin-side-up, in center.
6. Bake for 25-30 minutes, or until the skin is golden brown.
