Stacey's Thighs

My awesome SIL came up with this recipe.  My husband loved it because it has a bunch of his favorite flavors.  My kids liked it because it had bacon in it.  I made two pans worth, because that's just how I roll, but you could probably halve the recipe if you don't like to eat as much as we do.

4-5 lbs boneless, skinless chicken thighs (or two packages)
3 TBS coconut oil, melted
1/2 cup spicy brown mustard (no sugar added)
1/2 cup balsamic vinegar
S&P to taste
A bunch of brussels sprouts (I used one of the bags from Costco-- 2lbs?), trimmed and cut in half
6 strips of bacon, chopped

Preheat oven to 375.  Mix melted coconut oil, mustard, balsamic and S&P in a large bowl and add chicken.  You could probably do this step ahead of time and keep it in a ziploc bag until needed (I love to do most of my prep on Sundays).  The only issue is that the coconut oil would solidify. Not sure if that would be a problem or not. Pop the chicken in the oven in a decent sized roasting pan and set the timer for 20 min.  While the thighs are roasting, cook your  chopped bacon in a large pan and when cooked (I actually precook bacon on Sundays as well, so it was already cooked for me), add halved brussels sprouts and saute until tender (medium-ish heat), seasoning with S&P.  Once the oven timer goes off, arranged the brussels sprouts around chicken and bake for an additional 10 minutes or so.  I served mine along with cauli-rice, with some of the cooking juices spooned over.  Thanks Stacey!