Ingredients:

  • 1/3 cup Dijon Mustard
  • 1/4 cup Honey
  • 3 tbsp Extra Virgin Olive Oil, divided
  • 1 tbsp Apple Cider Vinegar
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1.5 lbs Bone-in, skin-on Chicken Thighs
  • 2 medium Sweet Potatoes, peeled and cut into 1-inch cubes
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 small Red Onion, cut into thick wedges
  • 2 sprigs Fresh Rosemary or Thyme

Instructions:

  1. In a small bowl, whisk together the Dijon mustard, honey, 2 tablespoons of olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper to create a stable emulsion.
  2. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed sweet potatoes, halved Brussels sprouts, and red onion wedges with the remaining 1 tablespoon of olive oil and a pinch of salt.
  3. Spread the seasoned vegetables across an extra-large rimmed baking sheet in a single layer, leaving small spaces or 'nests' for the chicken pieces.
  4. Pat the chicken thighs bone-dry with paper towels. Place the thighs in the reserved nests on the sheet pan.
  5. Brush approximately half of the Honey Dijon glaze over the chicken thighs and vegetables. Place the herb sprigs among the ingredients.
  6. Roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For best results, brush the remaining glaze over the chicken halfway through the cooking time.