Yes, quite a mouthful for a title, but a delicious meal! It's pretty quick too! Enjoy!
-4 Tbs extra virgin olive oil, divided
-4 chicken thighs, skin-on, bone in
-salt and pepper
-2 Tbs salted butter, divided
-1 1/2 lbs baby potatoes, sliced in half (skin-on)
-1 cup chicken broth
-2 Tbs Dijon mustard
-1 tsp dried parsley flakes
-16 oz Brussels Sprouts, trimmed and halved
Preheat oven to 450 F.
Heat 1 Tbs of the oil in a large, oven proof skillet. Season chicken with salt and pepper on both sides. Add to hot skillet, skin down, and cook for 4-5 minutes per each side.
Meanwhile, heat 2 Tbs of the oil in another large skillet and add the halved potatoes. Season with 1 tsp salt and 1 tsp pepper. Cook for about 5-6 minutes, until nice and golden brown. Pour potatoes and any juices (oil) oven the chicken.
Place skillet with chicken and potatoes into preheated oven. Roast for 10 minutes.
Meanwhile, in a small bowl, mix together the broth, mustard, parsley, 1/2 tsp salt and 1/2 tsp pepper. Once chicken is done roasting, return very hot skillet to the stove, over medium low heat. Place 1 Tbs of the butter on top and let it melt. Once that's done, pour mustard mixture over chicken. Bring to a boil and let it simmer for 5 minutes.
Once the sauce and chicken are simmering, heat remaining butter and oil in another large skillet. Add the Brussels sprouts and season with 1 tsp salt and 1 tsp pepper. Saute for a couple of minutes. Cover and cook for 45 more minutes.
Serve sprouts with chicken and potatoes and some of that wonderful sauce drizzled over all of them. Enjoy!
Adapted from a recipe found on myfitnesspal.com