Ingredients

  • 3 Tegel Free Range Fresh Chicken Skinless Thighs
  • 6 Tegel Free Range Fresh Chicken Skinless Thighs
  • 9 Tegel Free Range Fresh Chicken Skinless Thighs
  • 1 Tbsp wholegrain mustard
  • 2 Tbsp wholegrain mustard
  • 3 Tbsp wholegrain mustard
  • ½ Tbsp honey
  • 1 Tbsp honey
  • 1 ½ Tbsp honey
  • 1 clove crushed garlic
  • 2 cloves crushed garlic
  • 3 cloves crushed garlic
  • ½ lemon juiced
  • 1 lemon juiced
  • 1 ½ lemons juiced
  • 200g brussels sprouts trimmed and cut in half
  • 400g brussels sprouts trimmed and cut in half
  • 600g brussels sprouts trimmed and cut in half
  • 3 rashers bacon diced
  • 6 rashers bacon diced
  • 9 rashers bacon diced
  • ½ red chilli finely sliced (optional)
  • 1 red chilli finely sliced (optional)
  • 1 ½ red chillies finely sliced (optional)

Method

  1. Preheat the oven to 200°C.

  2. Add the mustard, honey, garlic and lemon juice to a bowl. Season with salt and pepper and mix to combine. Add the chicken thigh cutlets and toss to coat. Place in a baking dish or oven proof frypan.

  3. Arrange the brussels sprouts around the chicken thighs in the baking dish and drizzle with oil and season with salt & pepper. Sprinkle over the sliced bacon.

  4. Roast your one-pan dish in the oven for 35 minutes, until the chicken is cooked through.

  5. To finish, change your oven settings to grill for 5 minutes until the chicken becomes golden brown and caramelised.

  6. Sprinkle over fresh red chilli and serve immediately