Oven Baked Honey Mustard Chicken Thighs And Brussels Sprouts 

 {Gluten Free + Paleo}

These oven baked honey mustard chicken thighs and Brussels sprouts are a super easy hands off dinner that is perfect for any night of the week.

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 oil Honey mustard marinade: > dijon mustard > grainy mustard > honey > apple cider vinegar or white wine vinegar. > lemon juice


Make the marinade

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.

Marinate the chicken thighs

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.

Prep the Brussels sprouts

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.

Bake the chicken and Brussels sprouts

Give this recipe a try! Tap the link for the full recipe details.