One-Pan Chicken, Bacon & Brussels Sprouts



Tegel Fresh Chicken Skinless Thighs SHOP WITH MENUAID
  • 4 - 6 Tegel Fresh Chicken Skinless Thighs
  • 2 tablespoons whole grain mustard
  • 1 tablespoons honey
  • 2 cloves garlic, crushed
  • 1 lemon, juiced
  • Salt & pepper
  • 400g brussels sprouts, trimmed and cut in half
  • 6 rashers bacon, diced
  • 1 red chilli, finely sliced (optional)


  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

Rate this recipe