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
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.