Sheet Pan Honey Mustard Chicken Thighs

Name: Sheet Pan Honey Mustard Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Chicken Thigh (6 bone-in, skin-on chicken thighs); 1 ½ tbsp Wholegrain Mustard (1 1/2 tablespoons whole grain mustard); 3 ½ tbsp Honey (1 1/2 tablespoons honey + 2 tablespoons honey); 2 ½ tsp Table Salt (1 1/2 teaspoons salt + 1 teaspoon salt, plus more to taste); ½ tsp Black Pepper (1/4 teaspoon pepper + 1/4 teaspoon pepper); ¼ tsp Paprika (1/4 teaspoon paprika); 1 piece Red Onion (1 large red onion, diced into large chunks); 1 lb Butternut Squash (1 pound diced butternut squash); 12 oz Brussels Sprouts (12 oz brussels sprouts, halved); 5 cloves Garlic (5 cloves garlic, minced); 1 tsp Thyme (1 teaspoon fresh thyme); 2 tbsp Dijon Mustard (2 tablespoons dijon mustard); 1 tbsp Apple Cider Vinegar (1 tablespoon apple cider vinegar); 2 tbsp Vegetable Oil (2 tablespoons oil)

Sheet Pan Honey Mustard Chicken Thighs - Dinner (American)

55 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Thigh6 pieces · 6 bone-in, skin-on chicken thighs
Wholegrain Mustard1 ½ tbsp · 1 1/2 tablespoons whole grain mustard
Honey3 ½ tbsp · 1 1/2 tablespoons honey + 2 tablespoons honey
Table Salt2 ½ tsp · 1 1/2 teaspoons salt + 1 teaspoon salt, plus more to taste
Black Pepper½ tsp · 1/4 teaspoon pepper + 1/4 teaspoon pepper
Paprika¼ tsp · 1/4 teaspoon paprika
Red Onion1 piece · 1 large red onion, diced into large chunks
Butternut Squash1 lb · 1 pound diced butternut squash
Brussels Sprouts12 oz · 12 oz brussels sprouts, halved
Garlic5 cloves · 5 cloves garlic, minced
Thyme1 tsp · 1 teaspoon fresh thyme
Dijon Mustard2 tbsp · 2 tablespoons dijon mustard
Apple Cider Vinegar1 tbsp · 1 tablespoon apple cider vinegar
Vegetable Oil2 tbsp · 2 tablespoons oil

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Steps

1Preheat oven to 425 degrees.
2Prep the chicken
3Add the chicken thighs, whole grain mustard, honey, salt, pepper, and paprika to a large mixing bowl. Stir until well combined and the chicken thighs are well coated.
4Place the chicken on a large sheet pan that has been lined with parchment paper. Roast at 425 degrees, on the middle rack of your oven, for 10 minutes.
5Prep the veggies
6While chicken is cooking, add the veggies, garlic, thyme, dijon mustard, honey, vinegar, oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
7After the chicken thighs have roasted for 10 minutes, remove them from the oven and scatter the prepped veggies in an even layer around the chicken. Try to place the Brussels sprouts cut side down to ensure they brown well.
8Return the sheet pan to the oven and roast for another 25-30 minutes, tossing the veggies every 7-10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temp of 165 degrees remove from the oven.
9Serve immediately and enjoy!