Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts & Yukon Gold Mash

A weeknight steakhouse vibe: juicy seared chicken thighs glazed in a quick honey-mustard pan sauce, with crispy-edged Brussels sprouts and creamy mashed Yukon golds. Seasonal March produce for WA (Brussels sprouts, potatoes, onions).

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Ingredients

Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49 (sale) per lb
Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99 per lb
Yukon Gold Potatoes 1 lb $1.49 per lb
Garlic 2 cloves (from 1 head) $1.50 each
Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
Pompeii® Lemon Juice 1 tbsp (from bottle) $2.50 per bottle

Instructions

Heat oven to 425°F. Halve Brussels sprouts; cut potatoes into 1-inch chunks; slice onion; mince garlic.
Boil potatoes in salted water until very tender, 12–15 min.
Toss sprouts with oil, salt, pepper; roast cut-side down 18–22 min, tossing once.
Pat chicken dry; season. Sear in a skillet with oil over medium-high: 5–7 min first side, 4–6 min second side to 165°F; remove.
In same skillet, sauté onion 4–5 min; add garlic 30 sec. Stir in 2–3 tbsp honey + 1–2 tbsp Dijon (pantry) + 1 tbsp lemon juice; simmer 1–2 min. Return chicken to coat.
Mash potatoes with butter + splash of milk/broth (pantry); season.
Serve chicken with sauce, sprouts, and mash.

Cook time: 45 minutes

Estimated cost: $12–16

Health notes: ~850–1000 kcal per serving (depends on butter/oil). Good protein; add fiber by leaving potato skins on and adding extra sprouts.

Drink pairing: Crisp, high-acid whites work well with mustard and roasted brassicas; light reds also work if not too tannic.

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