Mustard & Almond Roasted Chicken Thighs With Toasty Brussels Sprouts & Honeyed Yogurt

Instructions

1. Heat oven to 400 degrees F.
2. Place chicken on a baking sheet meaty sides up.
3. Spread mustard over chicken.
4. Place almonds in a food processor; process until almonds are finely chopped.
5. Sprinkle almonds over chicken; top with paprika.
6. Bake 25 minutes for small thighs or 30 minutes for large thighs or until chicken is cooked through.
7. Meanwhile, toss Brussels sprouts with olive oil, salt and pepper on a second baking sheet coated with cooking spray.
8. Bake on a second oven rack 10 minutes.
9. Toss sprouts and continue baking 8 to 10 minutes or until browned and tender.
10. Combine yogurt and honey. Serve chicken and Brussels sprouts with yogurt.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 45 minutes
Servings: ................. 4

Ingredients

4 large or 8 small (about 2 to 2-1/4 lbs.) bone-in chicken thighs, skinned
2 tablespoons Dijon or hot Dijon mustard
1/4 cup whole raw unsalted almonds
1/2 teaspoon smoked paprika
1 pound small fresh Brussels sprouts, trimmed and halved
1 teaspoon extra light olive oil
1/2 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
4 cups plain nonfat thick yogurt, such as Fage brand
4 teaspoons buckwheat honey

Health info:
Calories: 373 The selenium and magnesium in mustard may reduce asthma severity.

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