Chicken Thighs With Potatoes and Brussels Sprouts
Photo by Christopher Baker
Heat oven to 425° F, with the racks in the upper and lower thirds. Combine the butter and mustard in a small bowl. Place the chicken on a rimmed baking sheet and loosen the skin, using your fingers. Spread the mustard butter under the skin of each thigh, dividing evenly. Season with ¼ teaspoon each salt and pepper.
On a second rimmed baking sheet, toss the potatoes, Brussels sprouts, rosemary, lemon slices, oil, and ¼ teaspoon each salt and pepper.
Roast the chicken on the top rack until an instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165° F, 20 to 27 minutes. Roast the vegetables on the bottom rack at the same time as the chicken, tossing once, until tender, 18 to 22 minutes.