Ingredients
Scale
- 4 large chicken thighs (bone-in, skin-on for best flavor)
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- 2 cups Brussels sprouts (halved)
- 2 cups baby carrots
- 1 large red onion (cut into wedges)
- Fresh thyme (for garnish (optional))
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper.
- Place the chicken thighs on the sheet pan and brush them generously with the honey mustard mixture, reserving some for later.
- Add the Brussels sprouts, carrots, and onion to the pan, drizzling them with olive oil and seasoning with salt and pepper.
- Toss the veggies to coat them well, then arrange everything in a single layer.
- Bake for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and caramelized.
- During the last 5 minutes, brush the chicken with the remaining honey mustard glaze for an extra punch of flavor.
- Garnish with fresh thyme before serving. Enjoy!
- Prep Time: 10
- Cook Time: 40