Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts
Bone in chicken thighs, sweet potatoes, and Brussels sprouts roasted together with a honey Dijon glaze.
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 4 chicken thighs bone in and skin on
- 2 sweet potatoes peeled and cut into 3/4 inch cubes
- 2 cup Brussels sprouts trimmed and halved
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 425 degrees F.
- In a bowl, mix the honey, Dijon mustard, olive oil, salt, and pepper.
- Arrange the chicken thighs, sweet potatoes, and Brussels sprouts on a sheet pan in a single layer.
- Pour the glaze over the chicken and vegetables, toss the vegetables to coat, and set the thighs skin side up.
- Roast for 40 to 45 minutes, stirring the vegetables halfway through, until the chicken reaches 165 degrees F.
- Rest for a few minutes and serve warm with the pan juices.
Notes
For a crispier finish, broil for the last 2 to 3 minutes and watch closely. Carrots or green beans can replace some of the vegetables. Nutrition is an estimate.