BAKED CHICKEN THIGHS WITH FRESH HERBS


8 boneless chicken thighs 
2 Tbsp. olive oil
3 cloves garlic, chopped fine
1/4 tsp. salt
3 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. pepper


Preheat oven to 420 degrees F. Line a baking pan with foil and lightly grease. Combine the garlic, rosemary, thyme, olive oil, salt and pepper.

Toss the chicken thighs with oil mixture. Arrange the chicken thighs in the pan and roast for about 35 to 40 minutes, or until golden brown and cooked through. 

HONEY MUSTARD BRUSSELS SPROUTS

1-12 lbs. Brussels sprouts, trim bottoms and slice into strips
1 Tbsp. olive oil
1 Tbsp. butter
Salt and pepper
2 Tbsp. Dijon mustard
2 Tbsp. honey

In a small bowl, mix together the honey mustard. Heat olive oil & butter over medium-high heat in a skillet. Add the sprouts to the skillet and cook, stirring constantly for about 4-5 minutes. Cover; let cook for a few minutes more or until sprouts are tender. Toss with the honey mustard mixture.