Dijon-Orange Crispy Chicken
Serves 415 mins prep30 mins cook
A flavorful Whole-30 meal combining crispy chicken thighs and Brussels sprouts tossed in a tangy sauce made with winter citrus. This dish is easy and perfect for an oven-baked dinner.
0 servings
What you need
Instructions
1: Preheat oven to 400°F. 2: Slice one orange, 1/2 onion, and trim/cut in half 1 pound of Brussels sprouts. 3: Mix together 1/4 cup fresh orange juice, 1/4 cup whole grain dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 tablespoon Mayo, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 4: Toss the Brussels and onion with the mixture, then spread on a sheet pan. Squeeze the oranges to add juice and spread them around the Brussels. 5: Place in the oven for 10 minutes. 6: While Brussels are cooking, pat dry 4 chicken thighs and season with salt and pepper. Sear them skin side down in a little oil for 4 minutes in a cast-iron pan over medium heat. 7: Flip the chicken and cook for 2-3 more minutes, then set aside. 8: Remove Brussels from the oven, add the chicken to the pan, and bake for another 20-25 minutes until the chicken is cooked through.View original recipe