Servings: 6 servings Ingredients for the Chicken Marinade: 2 Tbsp olive oil 2 garlic cloves, pressed or minced 2 Tbsp parsley, finely chopped, plus more to garnish 2 Tbsp lemon juice , from 1 lemon 1 Tbsp dijon mustard 1/2 Tbsp salt, we use sea salt 1/4 tsp black pepper Ingredients for Chicken and Brussels Sprouts: 8 chicken thighs, preferably skin-on, boneless 1 1/2 lbs brussels sprouts, trimmed and halved 1/2 tsp sea salt 1/8 tsp black pepper 2 tsp olive oil
In a small bowl, add the ingredients for the chicken marinade and stir stir to combine.
Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil.
Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.