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Roasted Chicken & Brussels Sprouts

Servings 1


  • 1 Boneless Chicken Thighs skinless
  • ½ tbsp Olive Oil
  • 1 Gold Potatoes
  • cup Brussel Sprouts
  • Salt to taste
  • Black Pepper to taste
  • Italian Seasoning pinch

Sweet Mustard Sauce

  • 1⅓ tbsp Mustard whole grain, stone ground, or spicy brown
  • tbsp Water
  • 1 tbsp Coconut Aminos
  • ½ tbsp Honey


  • Preheat oven to 425 degrees. Line a 12" x 17" baking sheet with parchment paper.
  • Add all sauce ingredients to the blender and blend until smooth. The final result looks a lot like a very smooth peanut butter.
  • Heat a large skillet on the stove on medium-high heat. 
  • Add some oil to the pan and place your chicken thighs in pan. 
  •  Brown. Flip. Brown. When both sides have some nice coloring remove them from the skillet and place top side down on parchment paper lined pan.
  • Slice potatoes into chunks,. Place the potatoes into a bowl and add 2 heaping spoons of your sweet mustard sauce. Stir to fully coat the potatoes. Add the coated potatoes in a single layer to the pan beside the chicken, leaving space for brussels sprouts to be added later.
  • Sprinkle salt and pepper over potatoes and chicken thighs. Sprinkle italian seasoning over potatoes. Give the potatoes a quick stir and spread back into an even layer.
  • Use a spoon or spatula to spread half of the remaining sweet mustard sauce on chicken thighs.
  • Place baking sheet in the oven and bake for 15 minutes.
  • While your chicken and potatoes are baking, trim the bottom of each brussels sprout and peel away the first layer of leaves.
  • Remove the chicken and potatoes from the oven. Flip the chicken and coat the top with the remaining sweet mustard sauce.
  • Add brussels sprouts in a single layer to the sheet. Drizzle with a little bit of olive oil and salt.
  • Place back in the oven and bake for another 25 minutes.