Easy Chicken Thighs With Potatoes and Brussels Sprouts

I LOVE to cook! Im am always looking for recipes that I can share with others.  This one I found in my favorite magazine “Real Simple” October issue. It is the only magazine that I subscribe too.

This one I found is really really good!

Hands on time – 10 minutes

Total Time – 35 minutes

Serves 4 (or more if you add more food 😉  )

What you will need:

2 tablespoons of unsalted butter, at room temperature (I used margarine)

3 tablespoons of Dijon mustard

8 bone-in, skin on chicken thighs (about 2 1/2 lbs total)

Kosher salt and black pepper (I used regular salt, or you can use sea salt)

1 lb of Yukon gold potatoes, cut into 1 inch pieces (I used red potatoes and they tasted just fine)

1 lb of Brussels sprouts, trimmed (I did not know what that meant, Im still a little new to cooking with them, so I looked it up on youtube, I would suggest trimming them before hand since it can take a while)

2 sprigs of fresh rosemary, chopped (I opted out of using them because my husband is not a fan or rosemary, still tasted amazing)

1 lemon, thinly sliced

2 tablespoons of olive oil

1. Heat oven to 425 F, with the racks in the upper and lower thirds. Combine the butter and mustard in a small bowl. Place the chicken on a rimmed baking sheet ( I used a regular sheet) and loosed skin, using your fingers. Spread the mustard butter under the skin of each thigh, dividing evenly. Season with 1/4 teaspoon each salt and pepper.

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YUM
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Butter DIjon Mix

2. On a second rimmed baking sheet, toss the potatoes, Brussels sprouts, rosemary, lemon slices, oil, and 1/4 teaspoon each salt and pepper

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I used a strainer to toss everything together then I pour in onto the baking sheet

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3. Put both the chicken and the vegetables in the oven at the same time

– Roast the chicken on the top rack until an instant read thermometer inserted in the thickest part (avoiding the bone) registers 165 F, 20-27 minutes.

– Roast the vegetables on the bottom rack at the same time as the chicken, tossing once, until tender, 18 to 22 minutes.

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4. Serve the chicken with the potatoes and Brussels sprouts on the side.

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Hope it turns out as amazing for you as it did for me!