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
Step 1
In a large bowl or resealable bag, combine Dijon mustard, Kinder’s Cracked Pepper & Lemon Seasoning and 1/4 cup olive oil. Mix well.
Step 2
Place chicken thighs in the olive oil and Cracked Pepper & Lemon mixture, toss to coat.
Step 3
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.
Step 4
Preheat oven to 400°F.
Step 5
Place Brussels Sprouts and red onion on a sheet pan lined with parchment paper or foil.
Step 6
Drizzle with 2 Tablespoons olive oil and The Blend Seasoning and toss to coat.
Step 7
Place chicken thighs on sheet pan, making sure that everything is in one layer.
Step 8
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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