Sheet Pan Citrus-Glazed Chicken

 From Delish this was so good and the brussels were perfectly cooked I had a few small baby potatoes that I halved and put in as well.

6 bone-in, skin-on chicken thighs 

Kosher salt 

Freshly ground black pepper 

Juice of 2 medium oranges 

Juice of 1 lime 

1/4 c. honey 

2 tbsp. low-sodium soy sauce 

2 tbsp. Dijon mustard 

2 tsp. freshly chopped rosemary, plus more for garnish 

2 tsp. freshly chopped thyme, plus more for garnish 

Pinch crushed red pepper flakes 

1 lb. Brussels sprouts, trimmed and halved 

1 tbsp. extra-virgin olive oil 

1 tsp. cornstarch

Trim thighs and season with salt and pepper. Place in a resealable bag.  In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. ****Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for at least 30 minutes or in fridge overnight.

Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.  

Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.  

Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.  

Garnish with fresh rosemary and thyme to serve.