Try out this irresistible recipe, Beano’s Honey Mustard coated chicken and crispy Brussels sprouts. The sweet and tangy mustard perfectly complements the tender chicken and crispy Brussels, creating a harmony of taste and texture that will become a new family favorite. Follow the recipe below and give it a try tonight
Ingredients:
- 1/4 cup and 2 tbsps of olive oil, seperated
- 2 tbsps of lemon juice
- 3 tbsps of Beano’s Honey Mustard
- 3 garlic cloves, minced
- 2 lbs of bone-in, skin-on chicken thighs
- 1 lb of Brussels sprouts, sliced in half
- 1/2 red onion, sliced
- salt and pepper for taste
Directions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, whisk together 1/4 cup of olive oil, garlic, 1 tbsp of lemon juice, and Beano’s Honey Mustard.
3. Spray your baking sheet then take the thighs and coat each side with the sauce. Then place it on the baking sheet, do this for each thigh.
4. In a medium bowl, add the halved Brussels sprouts, and onions. Add 2 tbsps of olive oil and 1 tbsp of lemon juice. Mix until it’s all coated. Then place on the baking sheet around the thighs. Be careful not to overlap. Season with salt and pepper if desired.
5. Bake until the chicken is golden brown and has an internal temperature of 165 degrees and the Brussels sprouts are crispy around 30 – 35 mins.
2. In a medium bowl, whisk together 1/4 cup of olive oil, garlic, 1 tbsp of lemon juice, and Beano’s Honey Mustard.
3. Spray your baking sheet then take the thighs and coat each side with the sauce. Then place it on the baking sheet, do this for each thigh.
4. In a medium bowl, add the halved Brussels sprouts, and onions. Add 2 tbsps of olive oil and 1 tbsp of lemon juice. Mix until it’s all coated. Then place on the baking sheet around the thighs. Be careful not to overlap. Season with salt and pepper if desired.
5. Bake until the chicken is golden brown and has an internal temperature of 165 degrees and the Brussels sprouts are crispy around 30 – 35 mins.
