Monday, October 20, 2008

Mustard chicken with roasted brussels sprouts

Gettin' ready for the oven

**Bonus Monday post.**

Another best recipe from last week. (I am getting a bit of a backlog, which isn't a bad trend when you only post your best work.) This one comes from Martha, but it's really just chicken coated in Dijon mustard with roasted brussels sprouts. What makes it special, and why Martha's Everyday Food is such a great magazine, is that it suggests pairings (wild rice was also included in the original recipe), and then times the preparation so that so that all parts of the meal will be ready at roughly the same time. This timing is very handy for those of us with only one oven; but I will get my double oven someday.



8 chicken drumsticks or thighs
1/4 cup Dijon mustard
salt and fresh ground pepper
olive oil
1 pint brussels sprouts (quartered or halved, depending on size)


Preheat oven to 450ยบ.

Place chicken on a large rimmed baking sheet and coat with mustard. Season with salt and pepper.

On another baking sheet, toss Brussels sprouts (trimmed and quartered) with oil; season with salt & pepper. Place chicken and Brussels sprouts in the oven (chicken on the bottom rack, sprouts in the middle) and bake until chicken is cooked through and Brussels sprouts are browned, 25–30 min, turning chicken halfway through.




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