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Crispy Chicken Thighs with Mustard + Thyme Brussels

Active Time: 25 minutes
Total Time: 40 minutes
  • Dairy Free
  • Gluten Free
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Why we love it:

The trick to super golden, crispy skin on chicken thighs is to start cooking them in a cold pan! Usually we start in a hot pan, but the slow warming of the skin and pan together gives time for the chicken fat to render out and become super delicious.
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Ingredients

  • 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

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. CHICKEN

    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.

  • 3. COUSCOUS

    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.

  • 5. SAUCE

    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.

  • 7. SERVING

    Serve a bed of couscous, top with brussels and finally place 1 - 2 chicken thighs on top.

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Substitutions

  • GLUTEN FREE:
    serve with rice, lentils, or quinoa
  • BONE-IN THIGHS:
    if you dislike, use boneless thighs - or sub chicken breasts, but don’t cook them for as long
  • COUSCOUS:
    orzo or other small pasta
  • BRUSSELS:
    any green veggie is ok
  • WHOLE GRAIN MUSTARD:
    you can use Dijon or whatever you have
  • THYME:
    if you have fresh thyme or rosemary that will taste great
  • KIDS CORNER:
    this meal seems pretty straightforward for kids, perhaps leave the mustard sauce off. And use a pasta they’ll accept. My kids love the loose leaves of the brussels that get crispy, so I usually pull a few leaves loose since they won’t eat a round brussels sprout

Prep Ahead & Use It Up

  1. Whisk together mustard sauce
  2. Cook the couscous or pasta. Reheat before serving
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