Ingredients
8 chicken drumsticks or thighs
1/4 cup Dijon mustard
Coarse salt and ground pepper
1 pint Brussels sprouts, trimmed and quartered
1 tablespoon olive oil
1 box (6 ounces) long-grain and wild-rice blend (seasoning packet discarded)
1 teaspoon finely chopped fresh thyme leaves
Preparation
Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken on a large rimmed baking sheet lined with aluminum foil. Add mustard, and toss to coat; season with salt and pepper.
On another large rimmed baking sheet, toss Brussels sprouts with oil; season with salt and pepper. Place chicken on upper rack and sprouts on lower rack; bake until chicken is cooked through and sprouts are browned around the edges, 25 to 30 minutes, turning chicken halfway through.
Meanwhile, cook rice according to package instructions. Add thyme, season with salt and pepper, and fluff with a fork. Serve chicken with rice and Brussels sprouts.
