1 red onion, sliced into wedges
1 pound Brussels Sprouts, outer leaves trimmed and cut in half (if very large, cut into quarters)
4 bone in, skin on chicken thighs
1 Tablespoon Dijon mustard
1/2 cup, plus 2 Tablespoons olive oil, divided
1 Tablespoon Kinder’s Cracked Pepper & Lemon Seasoning
1/2 Tablespoon Kinder’s The Blend Seasoning
In a large bowl or resealable bag, combine Dijon mustard, Kinder’s Cracked Pepper & Lemon Seasoning and 1/4 cup olive oil. Mix well.
Place chicken thighs in the olive oil and Cracked Pepper & Lemon mixture, toss to coat.
Set aside while you prepare the vegetables. (This step can be done ahead of time and chicken stored in the refrigerator. Remove from refrigerator 20 minutes before cooking.
Preheat oven to 400°F.
Place Brussels Sprouts and red onion on a sheet pan lined with parchment paper or foil.
Drizzle with 2 Tablespoons olive oil and The Blend Seasoning and toss to coat.
Place chicken thighs on sheet pan, making sure that everything is in one layer.
Cook for 30-35 minutes, or until internal temperature of the chicken registers 165°F and the Brussels Sprouts are tender.
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