Dijon-Orange Chicken & Brussels Sheet Pan

DETAILS:

  • 10 minutes prep-time
  • 35 minutes cook-time
  • Makes 4 servings

DIETS & ALLERGENS

Gluten Free, Keto Friendly, Nut Free, Paleo Friendly, Soy Free

Ingredients

1 large orange

sliced

0.50 medium onion

sliced

1 lb brussels sprouts

trimmed

0.25 cup fresh orange juice
0.25 cup dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon mayonnaise
0.50 teaspoon salt
0.25 teaspoon pepper
4 whole chicken thighs

seasoned with salt and pepper

Instructions

STEP

1

Preheat the oven to 400.

STEP

2

Mix the orange juice, mustard, cider vinegar, olive oil, mayo, salt, and pepper. Toss the brussels and onions with the mixture – spread on a sheet pan. Squeeze the oranges to add juice and spread them around the brussels.

STEP

3

Place the brussels in the oven for 10 minutes.

STEP

4

While the brussels are cooking, pat dry the chicken thighs, and season with salt and pepper.

STEP

5

Sear the chicken skin-side down in a little oil for 4 minutes in a cast iron pan over medium heat. Flip and cook for 2-3 more minutes. Set aside.

STEP

6

Remove the brussels from the oven, add the chicken to the pan, and bake for another 20-25 minutes until the chicken is cooked through.

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