Honey-Mustard Glazed Chicken Thighs with Brussels Sprouts

1. 1 Chicken thighspack 900 g ≈ $3.99 200 g
2. 2 Honey 12 g
3. 3 Mustard 10 g
4. 4 Soy sauce 10 ml
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Brussels sprouts (frozen)pack 400 g ≈ $2.20 150 g
7. 7 Olive oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the thighs dry with paper towels. Mix honey, Dijon mustard, soy sauce, and minced garlic⁵, coat the thighs with the marinade, and let sit for 15 minutes.

2. Preheat oven to 400°F (200°C). Toss frozen Brussels⁶ sprouts with oil, salt, and pepper, then spread in a single layer on a baking sheet.

3. Place thighs skin-side up on top of the sprouts without overlapping; pour any leftover marinade over them.

4. Roast at 400°F (200°C) for 35–40 minutes, basting with pan juices at the 20-minute mark until the skin is golden.

5. Check doneness: juices should run clear when pierced near the bone, and internal temp should reach at least 165°F (74°C); roast 5 more minutes if needed.

6. Let the meat rest 3–5 minutes, then serve hot with the sprouts and pan juices.