Roasted Chicken with Brussels Sprouts and Potatoes in Dijon Mustard Sauce

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