Sheet Pan Honey Mustard Chicken Thighs

6 standard portions

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Ingredients

• ¼ cup honey
• ¼ cup Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 5 cloves garlic (minced)
• 1 teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 6 chicken thighs (bone-in and skin-on, about 2 pounds in total)
• 12 ounces Brussels sprouts (halved)
• 1 pound butternut squash (peeled and cubed into 1 inch pieces)
• 2 medium red onions (peeled and quartered)

Method

1. In a small bowl, mix together the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, garlic, salt, smoked paprika, and black pepper. This will be your marinade.
2. Place the chicken thighs in a large bowl or a zip-lock bag.
3. Pour half of the honey mustard marinade over the chicken and make sure each piece is well coated. Save the other half for later.
4. Let the chicken marinate for at least 30 minutes in the fridge, or for the best results, leave it overnight.
5. Preheat your oven to 425°F (220°C).
6. Take a half size baking sheet and, if you want, line it with parchment paper for easy clean-up.
7. Add brussels sprouts, butternut squash, and red onion. Drizzle the remaining marinade over the veggies, and toss so they are well coated.
8. Nestle the chicken between the veggies.
9. Put the sheet pan in the oven and roast for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are nicely roasted. Garnish with fresh chopped parsley if desired and serve.