This recipe requires some multi-tasking, and I hope I wrote it in a way that is easy to understand. While the brussels roast, start your glaze, then the chicken, then go back to the brussels, then finish the chicken. Promise it’s easier than it looks in writing. Just read through the recipe before starting.

Chicken thighs turn out more moist for us, but I know tenders and breasts are preferred by some. If you go this route, just reduce the cooking time by a couple minutes. Get a good hot sear to start, then use a lower heat so you don’t cook it to death.

Serve this with your favorite cooked grain.