Sheet Pan Honey-Mustard Chicken Thighs

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 1 lb Brussels sprouts, halved
• 1 1/2 lb Baby potatoes, halved
• 3 tbsp Olive oil
• 3 tbsp Dijon mustard
• 2 tbsp Honey
• 2 cloves Garlic
• 1 tbsp Fresh rosemary, chopped
• 1 each Lemon, juiced

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Mix 1 tablespoon olive oil, the Dijon mustard, honey, garlic, rosemary, and the lemon juice.
3. Place the chicken thighs on the pan and brush with the honey-mustard mixture.
4. Roast for 10 minutes.
5. Meanwhile, toss the Brussels sprouts and potatoes with the remaining olive oil, salt, and pepper.
6. After 10 minutes, add the vegetables to the pan (use a second sheet pan if there isn't room).
7. Roast for an additional 25-30 minutes, until the chicken reaches 165°F internally and the vegetables are tender.