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BioHax is moving to The Shire & will continue to sell everything except produce until we relocate
Honey Mustard Chicken with Brussels Sprouts

Honey Mustard Chicken with Brussels Sprouts

Free from sugar, gluten and dairy.

Keto, low carb, paleo, organic. 


When it comes to weeknight meals, it doesn’t get much easier than a sheet pan meal. The oven does all of the work, the dishes are minimal, and you’re left with a delicious, nutritious dinner. Vegetables and protein, all on one pan! It’s perfect for a busy family or for making it with the intention of having leftovers for a couple of lunches! This Honey Mustard Sheet Pan Chicken with organic Brussels Sprouts is an easy weeknight meal that's delicious during any time of the year. 


  • Medium mixing bowl
  • Whisk
  • Tongs
  • Non-stick cooking spray 
  • Baking tray
  • Parchment/baking paper 


  • Nonstick cooking spray
  • 1⁄4 cup plus 2 tablespoons certified organic extra-virgin olive oil
  • 2 tablespoons fresh certified organic lemon juice (1 lemon)
  • 1 tablespoon organic Dijon mustard
  • 1 tablespoon organic whole-grain mustard
  • 1 tablespoon organic honey
  • 3 organic garlic cloves, minced
  • Pink Himalayan salt and freshly ground organic black pepper
  • 900g bone-in, skin-on (or off) chicken thighs (4 medium thighs)
  • 680g certified organic Brussels sprouts halved
  • 1⁄4 large organic red onion, sliced

    All the above ingredients can be found both online and in our store located at 47 Maroubra Road, Maroubra. 


    • Preheat the oven to 220°C. Grease a large baking sheet with nonstick cooking spray and set aside.
    • In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
    • Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
    • In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
    • Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 70°C and the Brussels sprouts are crispy. Serve hot.