# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.3 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 1.1 lbs Brussels sprouts, trimmed and halved
06 - 1 medium red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Honey Mustard Glaze
10 - 3 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 tablespoon whole grain mustard
13 - 2 cloves garlic, minced
14 - 1 tablespoon apple cider vinegar
15 - 1/4 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until smooth.
03 - Pat chicken thighs dry. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half the honey mustard glaze and toss to coat evenly.
04 - On the prepared sheet pan, combine Brussels sprouts and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even layer, leaving space in the center for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the sheet pan, spacing them evenly.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - During the final 5 minutes of cooking, brush the chicken with the remaining honey mustard glaze.
08 - Remove from oven and allow to rest for 2 to 3 minutes before serving hot.
