Description
A swift yet satisfying sheet pan meal featuring honey Dijon glazed chicken thighs with roasted sweet potatoes and Brussels sprouts, ready in about 30 minutes.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 pound sweet potatoes, cubed
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Mix honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper in a small bowl.
- Coat the chicken thighs with the honey Dijon mixture.
- Add sweet potatoes and Brussels sprouts around the chicken, drizzling additional olive oil and seasoning.
- Roast in the oven for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Serve hot, arranged nicely on a plate.
Notes
Use fresh ingredients for the best results. Adjust vegetables based on seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg