Dutch Oven Chicken Thighs with Brussels Sprouts Recipe
369kcal
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 lb. Brussels sprouts trimmed and halved
- 1 large onion sliced
- 4 garlic cloves minced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1 tsp. dried thyme
- Salt and pepper to taste
Equipment
- Dutch oven
- Cutting board
- Chef's knife
- Mixing bowl
- whisk
- Measuring cups and spoons
- Oven mitts or pot holders
Method
- Preheat your oven to 375°F.
- In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, thyme, salt, and pepper.
- In a Dutch oven, arrange the chicken thighs and Brussels sprouts, then pour the mixture over them. Make sure everything is evenly coated.
- 4.Bake in the oven for 45-50 minutes, or until the chicken thighs reach an internal temperature of 165°F and the Brussels sprouts are tender.
Nutrition
Serving1servingCalories369kcalCarbohydrates14gProtein28gFat22gSaturated Fat5gCholesterol141mgSodium239mgPotassium692mgFiber4gSugar7g
Notes
Tips and Tricks
Prep all ingredients before starting the recipe to save time and minimize stress. Use a meat thermometer to check the temperature of the chicken to ensure it is fully cooked. Add other vegetables such as carrots or sweet potatoes for added nutrition and flavor. For a crispier skin on the chicken, broil it in the oven for 2-3 minutes after cooking.Use leftover chicken and Brussels sprouts in salads, sandwiches, or wraps.