Ingredients:

  • 680g boneless skinless chicken thighs
  • 500g sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 450g Brussels sprouts, trimmed and halved
  • 85g honey
  • 45g Dijon mustard
  • 15g whole grain mustard
  • 15ml apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 30ml extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 200°C. Note: A hot oven is crucial for that immediate sizzle when the pan goes in.
  2. Whisk the honey, Dijon, whole grain mustard, vinegar, garlic, thyme, paprika, salt, and pepper in a small bowl.
  3. Toss the cubed sweet potatoes and halved Brussels sprouts in a large bowl with the olive oil and half of the honey mustard mixture.
  4. Spread the vegetables across the parchment lined sheet pan. Spread them out so they aren't overlapping; overcrowding causes steaming instead of roasting.
  5. Nestle the chicken thighs among the vegetables. Note: Pushing the veggies aside to let the chicken touch the pan helps the meat sear.
  6. Brush the remaining glaze generously over the tops of the chicken thighs.
  7. Roast for 25 to 30 minutes until the chicken reaches 74°C and the sprouts are charred.
  8. Check the sweet potatoes by piercing one with a fork; it should slide in with zero resistance.
  9. Broil for the final 2 minutes until the glaze is bubbling and mahogany brown.
  10. Rest the entire pan for 5 minutes before serving to let the juices settle.