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.