Fall Sheet Pan Chicken Thighs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 425 degrees

Step 2

Grease a large baking sheet with cooking spray. For easy cleanup, line the pan with aluminum foil and spray it.

Step 3

Season the chicken with paprika, poultry seasoning, and ½ the salt and pepper.

Step 4

In a medium bowl, whisk together 4 tablespoons of olive oil, 1 tablespoon of lemon juice, the two mustards, honey, and garlic and ACV. Add salt and pepper, to taste

Step 5

Dip the chicken in the mustard sauce or marinate in a shallow dish

Step 6

In a medium bowl, combine the Brussels sprouts and shallots. Drizzle with your remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice, giving it all a good toss until everything is totally coated.

Step 7

Arrange the sprouts and shallots around the chicken on the baking sheet. Make sure they aren’t overlapping since we want everything to cook evenly and get that perfect, delicious crisp on the sprouts!

Step 8

Drizzle the remaining mustard sauce on top

Step 9

Roast for 30 to 35 minutes, until the chicken is golden brown. The edges of the Brussels sprouts should be lightly browned and crispy.

Step 10

Makes 4 servings