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Oven-Roasted Chicken and Brussels Sprouts

Peppercorns

Ingredients

Serves 4

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

Method

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. Remove chicken from marinade and set aside. Discard marinade.

Preheat oven to 400°F. Rinse Brussels sprouts, slice off each bottom and cut each vertically in half. Place Brussels sprout halves in 10-inch carbon steel pan and add olive oil, salt and pepper. Move sprouts to the sides of pan and place marinated chicken, skin-side-up, in center. Bake for 25-30 minutes, or until the skin is golden brown.

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