Honey Mustard Sheet Pan Chicken + Butternut Squash and Brussels Sprouts
Sheet pan meals are a blessing for busy weeknights, and this honey mustard chicken with roasted butternut squash and Brussels sprouts is no exception. Not only does it offer a delightful medley of flavors, but it’s also a breeze to prepare, leaving you with more time to savor the meal with your loved ones.
Equipment
- extra large sheet pan linked above
Ingredients
- 8 boneless skinless chicken thighs
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- 1 tsp garlic powder
- ¼ tsp thyme
- ¼ tsp chili powder
- ¼ cup honey
- ¼ cup dijon mustard
- 2 tbsp olive oil
- 3 cups chopped butternut squash
- 3 cups chopped brussels sprouts
Let's Make It
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the onion powder, paprika, salt, garlic powder, and thyme.
- Place the chicken thighs, butternut squash cubes, and halved Brussels sprouts on a large sheet pan. Sprinkle the spice mixture evenly over the chicken, squash, and Brussels sprouts.
- Drizzle everything with 3 tbsp of olive oil. I also like to spray a light layer of olive oil over the top to make sure everything is coated.
- Roast in the preheated oven for 20 minutes.
- In a separate bowl, whisk together the honey and Dijon mustard to create the honey mustard glaze.
- After 20 minutes, remove the sheet pan from the oven and brush the honey mustard glaze over the chicken thighs.
- Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
- Once done, remove from the oven and let it rest for a few minutes before putting it away.
- I add two chicken thighs into each container and just divide the veggies up.
- Store in the fridge for up to 4 days!
- Reheat in the microwave for 2 minutes to serve!