Mustard and maple chicken, roasted brussels sprouts

Mustard and maple chicken, roasted brussels sprouts

INGREDIENTS
2 tablespoons old-fashioned mustard
2 tablespoons Dijon mustard
3 tablespoons of maple syrup
2 teaspoons salt reduced the soy sauce
1 tablespoon fresh ginger, finely chopped
8 boneless thighs, without skin (approximately 1 1/4 lbs / 750 g)
4 cups Brussels sprouts cut in half
1 tablespoon of olive oil
salt and black pepper from the mill

PREPARATION
1. In the large bowl, whisk the mustard, maple syrup, soy sauce and ginger. Salt and pepper. Add the thighs and mix well. Put the upper thighs on a baking sheet lined with parchment paper.

2. Place Brussels sprouts on another baking sheet lined with parchment paper. Sprinkle with oil, salt and pepper. Mix, then spread in one layer.

3. Place both plates in preheated 400ºF (200ºC) oven and cook for about 20 minutes or until juices run from chicken when pricked with a fork are clear and cabbage golden brown (invert plates halfway through cooking).