1poundchicken thighsI like the skin on because it gets crispy in the oven. See the recipe FAQ's for instructions on how to use chicken breasts instead of thighs.
1poundbrussel sproutswashed and cut in half
apinchsea salt
1tspgarlic powder
1smallred onionsliced
3tbspavocado oil1 tbsp for pan searing, the rest for the brussels and onions
Preheat your oven to 400 degrees F. Put 1 tbsp of avocado in a frying pan and sprinkle a pinch of salt on your chicken thighs. Place the chicken thighs in the frying pan and pan sear for 4 minutes on each side for a total of 8 minutes.
While the chicken is pan searing, chop up the brussels and slice up the onions. Toss the onions and brussles in a bowl with the remaining avocado oil and salt. Then, mix the honey mustard sauce in a bowl-set aside.
When the chicken is done searing, toss it in HALF (save half to serve with. Make sure you prepare it separately so the other half does not get contaminated with raw chicken) the honey mustard sauce then add to the sheet pan. Place the vegetables around the chicken skin side up and roast in the oven for 15 minutes then toss around the vegetables and bake for an additional 15-20 minutes or until your chicken reaches 165 degrees F. Serve with remaining sauce and red pepper flakes.If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Be sure to read my recipe FAQ's if you are cooking with chicken breasts.