Honey Mustard Sheet Pan Chicken + Butternut Squash and Brussels Sprouts
Serves 40 mins prep0 mins cook
Sheet pan meals are a blessing for busy weeknights, and this honey mustard chicken with roasted butternut squash and Brussels sprouts is no exception. Not only does it offer a delightful medley of flavors, but it’s also a breeze to prepare, leaving you with more time to savor the meal with your loved ones.
0 servings
What you need
Instructions
0 Preheat your oven to 425°F (220°C). 1 In a small bowl, mix together the onion powder, paprika, salt, garlic powder, and thyme. 2 Place the chicken thighs, butternut squash cubes, and halved Brussels sprouts on a large sheet pan. Sprinkle the spice mixture evenly over the chicken, squash, and Brussels sprouts. 3 Drizzle everything with 3 tbsp of olive oil. I also like to spray a light layer of olive oil over the top to make sure everything is coated. 4 Roast in the preheated oven for 20 minutes. 5 In a separate bowl, whisk together the honey and Dijon mustard to create the honey mustard glaze. 6 After 20 minutes, remove the sheet pan from the oven and brush the honey mustard glaze over the chicken thighs. 7 Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. 8 Once done, remove from the oven and let it rest for a few minutes before putting it away. 9 I add two chicken thighs into each container and just divide the veggies up. 10 Store in the fridge for up to 4 days! 11 Reheat in the microwave for 2 minutes to serve!View original recipe