# Components:
→ Chicken and Vegetables
01 - 6 bone-in, skin-on chicken thighs (approximately 3 lbs)
02 - 2 cups baby carrots
03 - 2 cups Brussels sprouts, halved
04 - 1 large sweet potato (approximately 1 lb), peeled and cubed
05 - 1 red onion, cut into wedges
06 - 2 tablespoons olive oil
07 - Salt, to taste
08 - Black pepper, to taste
→ Honey Mustard Sauce
09 - 1/3 cup Dijon mustard
10 - 2 tablespoons whole-grain mustard
11 - 1/4 cup honey
12 - 2 tablespoons apple cider vinegar
13 - 2 cloves garlic, minced
14 - 1/2 teaspoon smoked paprika
15 - Pinch of cayenne pepper (optional)
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a mixing bowl, whisk together Dijon mustard, whole-grain mustard, honey, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper until well combined.
03 - Place chicken thighs, baby carrots, Brussels sprouts, sweet potato cubes, and red onion wedges on the prepared sheet. Drizzle olive oil over the vegetables and season all ingredients with salt and black pepper. Gently toss the vegetables to coat evenly and arrange the chicken thighs skin-side up among the vegetables.
04 - Brush half of the honey mustard sauce evenly over the chicken and vegetables, reserving the remaining sauce for later use.
05 - Roast for 25 minutes. Remove from the oven, brush chicken and vegetables with the remaining sauce, then return to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
06 - Let the pan rest for 5 minutes. Garnish with chopped fresh parsley and serve immediately with lemon wedges.
