Chicken thighs are marinated for a few hours or up to overnight, and then baked in the oven alongside Brussels sprouts. A delicious everyday gluten free + paleo chicken dinner!
> bone in chicken thighs> Brussels sprouts, trimmed and cut in half if large.> sea salt> black pepper> olive oilHoney mustard marinade:> dijon mustard> grainy mustard> honey> apple cider vinegar or white wine vinegar.> lemon juice
Add all ingredients for honey mustard glaze to blender or food processor and process until smooth and emulsified. Alternatively you can also whisk everything together in a bowl until well combined.
Toss chicken thighs with 1/3 cup of honey mustard and move to the refrigerator to marinate for at an hour, or up to overnight. Set the rest of the dressing aside in a separate container in the fridge.
Clean and trim the Brussels sprouts. To trim the Brussels sprouts, cut a little bit off the stem end and remove the outer leaves – especially any that are starting to yellow or brown.
Preheat the oven to 425 degrees.
Transfer chicken thighs, skin side up, to a rimmed baking sheet lined with parchment paper. Toss Brussels sprouts with 3 tablespoons of the reserved honey mustard dressing and 2 tablespoons olive oil.