This dish is a total no-brainer.
And I mean that in the best of sense.
Because “Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts” is so easy to make. It’s one of those recipes that requires little exertion mentally or physically. It’s effortless enough to make on a weeknight. And it uses many ingredients that you probably routinely have on hand.
It’s from the new cookbook, “Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen” (Grand Central), of which I received a review copy.
It’s the debut cookbook from Salt Lake City’ Maria Lichty, who created the namesake Two Peas & Their Pod blog.
The book showcases 115 recipes that especially speak to young families like hers who are time-pressed to get food on the table for kids and spouses. These are dishes that are simple enough to make day in and day out, such as “Cinnamon Streusel French Toast,” “Sweet Potato Fries with Magic Green Tahini Sauce, ” “Asian Pork Lettuce Wraps,” and “Chocolate-Mint Whoopie Pies.” There’s even a chapter on easy entertaining with recipes to feed a crowd, including “Loaded Nachos Bar” and “Weekend Waffle Bar.”
Sheet-pan entrees are all the rage now in this time-pressed era because everything cooks in one baking pan, making prep and clean-up a breeze. I took that one step further: The recipe says to spray nonstick baking spray on a large baking sheet. Instead, I lined my baking tray with aluminum foil, then sprayed the foil with nonstick spray. That way, only the foil gets dirty, not the pan.
Chicken thighs get dredged into a mix of olive oil, lemon juice, garlic, two types of mustard, and a touch of honey. Red onion and Brussels sprouts get seasoned with lemon juice, olive oil, and salt before being scattered in the pan around the chicken.
Place in the oven, and in about 35 minutes, dinner is served.
The high heat leaves the chicken very juicy and crusty. The Brussels sprouts get nicely charred on the edges with their natural sweetness singing through. The sprouts are tender, and not the least bit overcooked, either.
The chicken is flavorful, though, the mustard taste ends up pretty mild. For a mustard lover like myself, I think I would increase the amount of Dijon and whole-grain mustards next time just to bring their sharpness more into play. So, I added that to the recipe.
And there will be a next time for sure. After all, who doesn’t need another tasty, no-heavy-lifting-required dish in our lives, right?
Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts
Nonstick cooking spray
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (1 lemon)
1 tablespoon Dijon mustard or to taste
1 tablespoon whole-grain mustard or to taste
1 tablespoon honey
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 medium thighs)
1 1/2 pounds Brussels sprouts, bottoms trimmed, and halved
1/4 large red onion, sliced
Preheat the oven to 425 degrees. Grease a large baking sheet with nonstick cooking spray and set aside. (Or cover baking sheet with aluminum foil, then spray the foil with nonstick cooking spray.)
In a medium bowl, whisk together the 1/4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste
Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165 degrees and the Brussels sprouts are crispy. Serve hot.
Adapted from “Two Peas & Their Pod Cookbook” by Maria Lichty
More One-Pan Recipes to Enjoy: Roasted Lamb with Apricots, Pistachios, Mint & Pearled Barley