Dijon-Orange Chicken & Brussels Sheet Pan

Super simple ingredients and bold flavors bring this dish to life!


About this Recipe

What You Need

Brussels Sprouts
Chicken Thighs

Oils & Vinegars
Apple Cider Vinegar
Olive Oil

Baking & Spices

Orange Juice

Whole Grain Dijon Mustard

Sheet pan
Cast iron pan

Dijon-Orange Chicken & Brussels Sheet Pan

Dijon-Orange Chicken & Brussels Sheet Pan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1 orange, sliced
  • ½ an onion, sliced
  • 1 pound brussels sprouts, trimmed
  • ¼ cup fresh orange juice
  • ¼ cup whole grain dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon mayo
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 chicken thighs, seasoned with salt and pepper


    1. Preheat the oven to 400. 
    2. Mix the orange juice, mustard, cider vinegar, olive oil, mayo, salt, and pepper. Toss the brussels and onions with the mixture - spread on a sheet pan. Squeeze the oranges to add juice and spread them around the brussels. 
    3. Place the brussels in the oven for 10 minutes. 
    4. While the brussels are cooking, pat dry the chicken thighs, and season with salt and pepper. 
    5. Sear the chicken skin-side down in a little oil for 4 minutes in a cast iron pan over medium heat. Flip and cook for 2-3 more minutes. Set aside. 
    6. Remove the brussels from the oven, add the chicken to the pan, and bake for another 20-25 minutes until the chicken is cooked through.
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