Crispy Chicken Thighs with Mustard + Thyme Brussels
- Dairy Free
- Gluten Free
Why we love it:
- 2 pounds Chicken Thighs (bone-in, skin on)
- 2 teaspoons Kosher Salt (divided)
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 1 cup Couscous (Israeli aka pearl type, or orzo)
- 1 teaspoon Unsalted Butter (divided)
- 1 Lemon (zest and juice, divided)
- 1 pound Brussels Sprouts
- 2 Tablespoons Whole Grain Mustard
- 1 teaspoon Dried Thyme
1. PREHEAT THE OVEN TO 425 DEGREES
Pat the chicken dry and sprinkle with about 1 teaspoon salt. Set a large, flat sauté pan or large Dutch oven on the stovetop. Place the chicken skin side down in the pan, then drizzle 1 teaspoon of the oil and turn on the heat to medium-high.
Let the chicken heat up and it will start to sizzle. Cook for about 5 - 7 minutes without disturbing while you move on.
Bring a large pot of water to a boil. Add a little salt. Boil the couscous according to package instructions – likely about 8 minutes. When done, strain like pasta and add back to the pot. Add the butter and zest in about ½ of the lemon. Set aside.
4. BRUSSELS SPROUTS
Trim the ends and cut the brussels sprouts in ½. Any leaves that fall off but are bright and green can be cooked, too. Wash. Place on a baking sheet and drizzle about 1 Tablespoon of olive oil over top and add a good pinch of the salt. Toss, spread out and place in the oven. Bake for about 30 minutes, tossing once. Remove when they’re tender and dark brown in places.
While the brussels get started, stir together the mustard, dried thyme, and the remainder of the olive oil. Zest in the rest of the lemon, then juice it in.
6. RETURN TO CHICKEN
When the chicken is ready, the edges will look golden and it will have released from the pan, you can easily flip them over. Once flipped, evenly divide the sauce over the top of each piece. Move the pan into the oven and finish cooking the chicken for about 10 - 12 minutes.
Serve a bed of couscous, top with brussels and finally place 1 - 2 chicken thighs on top.