Chicken Thighs in Honey-Mustard Sauce

1. 1 Chicken thighspack 900 g ≈ $3.81 200 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. Rinse the thighs under cold water, pat dry with paper towels, make a marinade from honey, mustard, soy sauce, and garlic⁵, apply the marinade to the thighs and marinate for 15 minutes.

2. Prep the Brussels⁶ sprouts: remove the outer leaves, rinse, pat dry, toss with oil, salt and pepper, and spread in a single layer on a baking sheet.

3. Preheat the oven to 200°C.

4. Place the thighs on top of the Brussels⁶ sprouts on the sheet so they don’t overlap, brushing with the remaining marinade as needed.

5. Bake at 200°C on high heat; the thighs should develop a golden crust, continue baking for 35 minutes, remove the sprouts after 25 minutes and return them to the sheet for further roasting.

6. Check for doneness by piercing with a fork; the juices should run clear and the internal temperature should reach at least 74°C.

7. Remove from the oven, let rest for 3–5 minutes, and serve hot; spoon any sauce from the tray over the thighs if desired. The sprouts make a great accompaniment.