Garlic Dijon Chicken and Brussels Sprouts Recipe

Easy Garlic Dijon Chicken baked with crispy skin and tender Brussels sprouts. This healthy, flavorful one-pan meal features a zesty garlic and lemon marinade perfect for quick weeknight dinners or meal prep.

Ingredients

For the Chicken Marinade:

• 2 tablespoons olive oil
• 2 garlic cloves, pressed or minced
• 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
• 2 tablespoons lemon juice (about 1 lemon)
• 1 tablespoon Dijon mustard
• ½ tablespoon sea salt
• ¼ teaspoon black pepper

For the Chicken and Brussels Sprouts:

• 8 boneless, skin-on chicken thighs
• 1½ pounds Brussels sprouts, trimmed and halved
• ½ teaspoon sea salt
• ⅛ teaspoon black pepper
• 2 teaspoons olive oil

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Instructions

1. Prepare the marinade: In a small bowl, whisk together olive oil, garlic, parsley, lemon juice, Dijon mustard, sea salt, and black pepper.
2. Marinate the chicken: Place chicken thighs in a large bowl or resealable bag. Pour marinade over the chicken and toss to coat evenly. Refrigerate for at least 6 hours, preferably overnight, for best flavor.
3. Prepare the Brussels sprouts: Trim and halve the Brussels sprouts. Arrange them on a parchment- or silicone-lined baking sheet. Sprinkle with sea salt, black pepper, and olive oil. Toss to combine and spread the sprouts evenly along the edges of the pan in a single layer.
4. Arrange the chicken: Place the marinated chicken thighs skin-side up in the center of the baking sheet, leaving about ½ inch space between each piece.
5. Bake: Preheat the oven to 400°F (200°C). Bake the chicken and Brussels sprouts uncovered for 25 minutes (30 minutes if using bone-in thighs).
6. Optional crispy skin: For extra crispy skin, broil on high for 2–4 minutes or until the chicken skin turns golden brown and crisp.
7. Serve: Garnish with extra fresh parsley before serving.

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Why You’ll Love This Recipe

• Juicy, flavorful chicken with a tangy garlic Dijon marinade
• Tender, caramelized Brussels sprouts roasted alongside for an easy one-pan meal
• Minimal prep and cleanup for busy weeknights
• Balanced combination of protein and veggies for a wholesome dinner

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Tips

• Marinate the chicken overnight to maximize flavor and tenderness.
• Trim Brussels sprouts just before cooking to keep them fresh and crisp.
• Use a silicone baking mat or parchment paper for easy cleanup.
• Broil carefully to avoid burning when crisping the chicken skin.

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Variations and Substitutions

• Swap chicken thighs for boneless chicken breasts if preferred, adjusting cooking time accordingly.
• Add sliced red onions or carrots to the baking sheet for extra roasted vegetables.
• Use smoked paprika or cayenne pepper in the marinade for a smoky or spicy twist.
• Substitute lemon juice with lime juice or vinegar for a different citrus note.

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FAQs

Q: Can I use frozen Brussels sprouts?
A: Fresh Brussels sprouts work best for roasting, but you can use frozen if thawed and patted dry first.

Q: How do I know when the chicken is fully cooked?
A: The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.

Q: Can I prepare this recipe without marinating overnight?
A: Yes, but marinating at least 6 hours helps enhance the flavor and tenderness.

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Serving Suggestions

• Serve with a side of rice, quinoa, or mashed potatoes.
• Pair with a fresh green salad or crusty bread for a complete meal.
• Add a squeeze of fresh lemon juice over the dish before serving for added brightness.

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Suggestions

• Double the recipe for meal prepping or feeding a larger group.
• Garnish with toasted almonds or pine nuts for extra crunch.
• Drizzle with a little extra virgin olive oil or balsamic glaze before serving.