Mustard Chicken wtih Brussel Sprouts

This week's recipe exchange, sponsored by Overwhelmed With Joy, is a non-theme week, so here is a recipe I hope to make this week (compliments of the Dec 2007 issue of Everyday Food). Click on the pic above to link to other recipes for this week.

We eat A LOT of brussel sprouts in our house. We probably eat them 2 or 3 times a month. When EJ was maybe three, we were in the produce section of the grocery store, and she begged me, "Mom, can we PLEASE have brussel sprouts for dinner tonight?" A woman standing nearby spun around and said that she'd never heard those words come out of a child's mouth before! Sophie seems to be following in suit - she loves them too.

Anyway, this is a simple recipe and great to make on a busy weeknight.

Ingredients:

8 chicken drumsticks or thighs (actually, I use breasts that are cut in half because we prefer white meat)

1/4 cup Dijon mustard

salt and pepper

1 pint brussel sprouts, trimmed and quartered

1 Tablespoon olive oil

1. Preheat oven to 450 with racks in upper and lower thirds. Place chicken on a large rimmed baking sheet lined with aluminum foil. Add mustard, and toss to coat; season wtih salt and pepper.


2. On another large rimmed baking sheet, toss brussel sprouts with oil. Season with salt and pepper. Place chicken on upper rack adn sprouts on lower rack; bake until chicken is cooked through and sprouts are browned around the edges, 25 to 30 minutes, turning chicken halfway through.