Mustard Chicken with Brussels Sprouts and Potatoes
- 36 mintotal time
- $2.93£1.81a serving
- 452436calories
- 3537 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken thighs roasted with a honey-mustard and thyme glaze among baby potatoes, sprouts and apple wedges.
Ingredients
Serves 4.
- 1.25 lb baby potatoes, quartered
- 11 oz Brussels sprouts, trimmed and halved
- 1 apple, cored and cut into wedges
- 1.25 lb boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp dried thyme
- ½ tsp garlic powder
- salt, to taste
- black pepper, to taste
Contains: mustard, sulfites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the baby potatoes, Brussels sprouts and apple on your largest baking tray with 2 tablespoons of the olive oil, salt and black pepper, and spread out.
- Mix the Dijon mustard, honey, dried thyme, garlic powder and the rest of the oil, and set half aside in a cup. Spoon the other half over the chicken, rub it in and nestle the chicken among the vegetables, then wash your hands after handling the raw chicken.
- Once the oven is hot, roast for 20 minutes, brushing the reserved glaze over the chicken for the last 5, until the potatoes are golden and tender and the chicken is cooked through with no pink inside (165°F).
- Rest for 3 minutes, then serve with the pan juices spooned over.
Leftovers: Fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 600 g baby new potatoes, quartered
- 300 g Brussels sprouts, trimmed and halved
- 1 apple, cored and cut into wedges
- 600 g chicken thigh fillets
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp dried thyme
- ½ tsp garlic granules
- salt, to taste
- black pepper, to taste
Contains: mustard, sulphites. Check the label: egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the baby new potatoes, Brussels sprouts and apple on your largest baking tray with 2 tablespoons of the olive oil, salt and black pepper, and spread out.
- Mix the Dijon mustard, honey, dried thyme, garlic granules and the rest of the oil, and set half aside in a cup. Spoon the other half over the chicken, rub it in and nestle the chicken among the vegetables, then wash your hands after handling the raw chicken.
- Once the oven is hot, roast for 20 minutes, brushing the reserved glaze over the chicken for the last 5, until the potatoes are golden and tender and the chicken is cooked through with no pink inside (74°C).
- Rest for 3 minutes, then serve with the pan juices spooned over.
Leftovers: Fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 452 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 41 g |
| Fat | 17 g |
| Fiber | 7 g |
| Sodium | 272 mg |
| Calories | 436 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 37 g |
| Fat | 17 g |
| Fibre | 6 g |
| Sodium | 366 mg |
Worked out from the ingredients, 439 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.93 a serving in the US (range $2.24–$3.89) and £1.81 in the UK (range £1.38–£2.39). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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