Autumn Dijon Chicken Sheet Pan

Autumn Dijon Chicken Sheet Pan

A healthy sheet pan dinner with crispy chicken thighs, roasted fall vegetables, and a honey dijon sauce. The easiest dinner made on ONE pan and ready in 1 hour!

Ingredients

• 2 cups brussels sprouts
• 2 cups butternut squash, cut into cubes
• 4-6 chicken thighs (see notes)
• salt & black pepper
• 1 Tbsp olive oil 

Dijon Sauce

• 1/4 cup honey
• 1/4 cup dijon mustard
• 2 Tbsp soy sauce
• 2 garlic cloves, minced
• Rosemary, thyme sprigs for garnish (optional)

Instructions

1. Preheat oven to 425F. 
2. Dijon Sauce: In a small bowl whisk all of dijon sauce ingredients together. 
3. Vegetables: Arrange brussels sprouts and butternut squash on a large sheet pan - coat & toss in 1 tbsp olive oil and sprinkle with salt & pepper.
4. Chicken: Lay chicken thighs on same pan with vegetables. Spoon dijon sauce over each chicken thigh until all of sauce is used up. Bake chicken and vegetables for 40 minutes - chicken should be browned and cooked through, vegetables should be soft and slightly browned. 
5. Sprinkle with fresh rosemary and thyme, serve with rice or a side salad and enjoy!

Original Recipe Article from asimplepalate.com

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