Special Diet - Created Date : 6.10.2019
We roasted the chicken thighs together with brussels sprouts to make it a one-pan meal idea. All you need is steamy buttery mashed potatoes to go with it and you have one very impressive, healthy and easy chicken dinner.
We have included Amazon affiliate links to the tools we used to make this recipe.
What surprised me most is how much my son (8) and his cousin (7) loved this recipe! They loved the chicken AND brussel sprouts and refilled twice! That is always the best compliment; when children love something I make. I especially love hearing those kinds of reviews – they just make my day.
Ingredients for the Best Chicken Marinade:
Want to know a secret? This is the same marinade we used on our very popular chicken legs recipe and it works so well with chicken thighs! It’s also very similar to our most popular baked salmon with garlic and dijon. This marinade is awesome and so versatile. The garlic, dijon and lemon juice is a winning combination!
*How to Trim Brussel Sprouts:
Cut off and discard the tough/brown/dry stem portion at the very base of the sprout
Peel back the tough/thick/dry/loose/damaged outer leaves
Cut brussel sprouts in halves or quarters if very large. If sprouts are very small, leave them whole
Garlic Dijon Chicken and Brussels Sprouts in 3 easy steps:
This recipe is easy to prep. Everything bakes together in one pan (less dishes to wash) and there is no need to toss or turn anything.Step 1: Marinate the chickenStep 2: Trim brussels sprouts then season and toss them right in the pan and push brussels the sides of panStep 3: Place chicken in the center then bake.
How Long to Marinate Chicken:
The secret to flavorful and juicy chicken is the marinating time. The longer you marinate, the more flavorful and juicy your chicken will be.
Marinate a bare minimum of 2 hours but 6 hours or overnight is ideal.
You can even make it 2 days ahead of time if you are planning a big party and want to prep in advance. It’s even better if you can stir the chicken midway. Now you know how to marinate chicken!
Quick Tip: A food saver can cut the marinating time in half. Removing the air from the food saver bag forces the marinade into the chicken.
Chicken Thigh Recipes to Discover:
Chicken thigh meat is our favorite. We love the dark meat compared to chicken breast because it is more forgiving and doesn’t overcook as easily. Chicken thighs naturally have more flavor and they are juicier. Here are the most-loved chicken thigh recipes on our blog:
Garlic Dijon Chicken and Brussels Sprouts Recipe
5 from 6 votes
These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.
Author:Natasha of NatashasKitchen.com
Cost to Make:
Ingredients for the Chicken Marinade:
2garlic clovespressed or minced
2Tbspparsleyfinely chopped, plus more to garnish
2Tbsplemon juice from 1 lemon
1/2Tbspsaltwe use sea salt
Ingredients for Chicken and Brussels Sprouts:
In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400°F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is YOUR preference? White meat (chicken breast) or dark meat (thighs)? I’d love to hear from you in a comment below!
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.
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Hoping to try this out tonight because it looks so delicious! I was planning to use chicken breasts. Would it be cooked around the same time? I usually pound them out to be an even thickness, then slice each breast in half so we have (around) four 5 oz portions. Thanks so much! Looking forward to trying it out! Reply
May 15, 2019
Hi Tiffany, chicken breast is trickier than thigh meat because it is less forgiving and easier to overcook. It would probably be between 15-20 minutes and really varies depending on the thickness of your chicken breast. The brussel sprouts would need longer than that so you could add them earlier or use a different vegetable like broccoli or cauliflower. Reply
Thank you for sharing that with us! That’s so great! Blessings to you! Reply
February 4, 2019
Made this for supper with Alfredo Brussels sprouts. I didn’t have grey poupon mustard and used honey Dijon mustard instead. The crust on top turned out beautiful – I broiled them for 2 mins at the very end. We could taste the mustard and garlic – we are not used to that flavor but it was still good and different. Reply
So, why is there 2 different marinades? One is for chicken, that makes sence. But the other one also says for chicken and brussel sprouts. Which one to use for the chicken itself? Thanks, Natasha! Reply
October 30, 2018
Hi Lyuda. We don’t have a second marinade in the recipe. The Brussel Sprouts use “sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil.” The Marinade list is what to marinade the chicken in. The “Ingredients for Chicken and Brussels Sprouts:” Is what you need to put the dish together. I hope this helps. ?? Reply
Hi Dianne. Here is what that recipe calls for “Bake uncovered at 400°F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.” Reply
October 27, 2018
I thought your oven temp was a misprint since it took my chicken 45-50 mins. to bake at 400 degrees. I may bump the temp. to 425 next time! We really enjoyed this recipe. Thank you Natasha! Reply
October 27, 2018
Oven temperatures due vary. I recommend using an oven thermometer to make sure that reading is right. ?? Reply
Hi Anna! It depends on the size of your chicken thighs. This recipe has 6 servings. My chicken thighs were pretty small in the package that I bought so it came in a package of 8, but if your chicken thighs were larger, it would be 1 thigh per person. You can find the total servings in the print-friendly recipe card toward the bottom of the post. I hope you love the recipe! Reply
June 6, 2018
This recipe is DELICIOUS! I’m making it for the 2nd time tonight. I marinated the chicken overnight. Makes all the difference! Reply
June 6, 2018
I’m so happy to hear that! Thank you for sharing your great review, Abbie! Reply
June 4, 2018
I just tried this recipe and let it marinate for two days! It tasted amazing! Thank you so much! Reply
Hi Donnie, we use parchment when baking on aluminum (to keep aluminum from touching the food) or when using a pan that isn’t non-stick. The parchment paper doesn’t stick and makes cleanup really easy ?? Reply
May 29, 2018
Nice. Admittedly I’ve moved my sheet pan recipes to cast iron. Thanks for the response; all the best. Reply
Hi Kelly, chicken breast is trickier than thigh meat because it is less forgiving and easier to overcook. It would probably be between 15-20 minutes and really varies depending on the thickness of your chicken breast. The brussel sprouts would need longer than that so you could add them earlier or use a different vegetable like broccoli or cauliflower. Reply
May 12, 2018
Hi. We don’t have brussel sprouts so can I use broccoli? Also if I use chicken breast how can I cook so as not to make it tough. Reply
May 12, 2018
Hi Fizza, broccoli will cook considerably faster so you would have to add it mid way. Broccoli takes about 11-15 minutes depending on desired doneness. Reply
Hi and yes! We like to keep a variety of recipes coming through so there will definitely be more cakes in the future. For now, you can explore all of our cake recipes here ?? Reply
May 9, 2018
There is just a lot of chicken and salmon recipes and not a lot of sweet recipes. But your recipes are still amazing! Reply
May 9, 2018
I’m glad you’re enjoying the recipe JJ! Here is the direct link to all of my “sweet” recipes, I think you’ll find many recipes to enjoy! Reply
May 8, 2018
Hi Natasha – thank you. I am not keen on mustand – can you recommend a substitute for it?? Reply
May 8, 2018
Hmmmm that is a tough question since it would alter the flavor of this quite a bit to leave out the mustard. If it helps, the mustard is pretty mild and pleasant in the final dish. One of my readers, Janet, wrote in with the following review: ” Delicious! I didn’t know if I would like them since I am not a mustard fan but these are over the top scrumptious. My only regret is I didn’t make more.” Reply
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