Name: Sheet Pan Honey Mustard Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs; 1 pound Yukon gold or baby red potatoes; 2 carrots; 1 onion; 1 cup Brussels sprouts; 1/4 cup honey; 1/4 cup Dijon mustard; 2 tablespoons olive oil; 1 teaspoon yellow curry powder; 1/4 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1/2 teaspoon black pepper

Description

A delightful and simple weeknight meal featuring juicy chicken thighs, roasted vegetables, and a sweet and tangy honey mustard marinade.

Ingredients

2 pounds boneless skinless chicken thighs
1 pound Yukon gold or baby red potatoes
2 carrots
1 onion
1 cup Brussels sprouts
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
1 teaspoon yellow curry powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat your oven to 400°F (200°C).
Cut the potatoes, carrots, onion, and Brussels sprouts into bite-sized pieces.
In a bowl, mix honey, Dijon mustard, olive oil, yellow curry powder, cayenne pepper, salt, and black pepper to create the marinade.
Place the chicken thighs and chopped vegetables on a sheet pan.
Pour the marinade over the chicken and veggies, tossing to coat evenly.
Bake in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve warm and enjoy your meal!

Notes

Allow the chicken to marinate for at least 30 minutes for enhanced flavor. You can add cayenne pepper for a bit of heat or experiment with different vegetables for variety.