Mustard Chicken with wild rice and Brussels sprouts
8 chicken drumsticks or thighs
¼ cup Dijon mustard
coarse salt and ground pepper
1 pint Brussels sprouts, trimmed and quartered
1 TBSP EVOO
1 box (6 oz) long-grain and wild –rice blend
1 tsp finely chopped fresh thyme leaves
Preheat oven to 450F 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, 25-30 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.