Mustard-Coriander Chicken Thighs with Roasted Baby Carrots and Brussels Sprouts

Mustard-coriander chicken thighs with roasted baby carrots and brussels sprouts

Makes 4 servings

1-1/2 lbs boneless, skinless chicken thighs
2 tbsp Dijon mustard
2 tsp ground coriander
1 lb baby carrots
1-1/2 lbs brussels sprouts
Olive oil, salt and pepper


  1. Heat oven to 425 degrees.
  2. Meanwhile, mix Dijon mustard and coriander together with 2 tbsp olive oil and salt and pepper to taste. Rub over chicken thighs and place chicken thighs on a baking sheet.
  3. Trim and halve brussels sprouts. Toss brussels sprouts and carrots on a baking sheet with olive oil and season with salt and pepper. Add both baking sheets to oven and cook for 20 minutes or until chicken thighs are done.

Donna Whitlock

Donna Whitlock