Ingredients

The following ingredients have 4 Servings
  • For the chicken and veggies:
  • 1 ½ pounds boneless skinless chicken thighs
  • 2 cups 1-inch diced yukon gold or baby red potatoes (or feel free to sub sweet potatoes)
  • 3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
  • 1 yellow onion, cut into chunks
  • 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
  • For the kickin’ curry honey mustard:
  • ¼ cup honey
  • ¼ cup dijon mustard (I like the grainy dijon mustard!)
  • 2 tablespoons olive oil
  • 1 tablespoon yellow curry powder
  • Optional if you like a bit of heat: ¼ teaspoon cayenne pepper
  • Freshly ground salt and LOTS of black pepper

Instruction

  • Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
  • Add chicken thighs, potato cubes, carrot chunks, onion chunks and halved brussels sprouts into a large bowl.
  • In a medium bowl, mix together honey, dijon mustard, olive oil, yellow curry powder, cayenne pepper and salt and pepper. Use clean hands or a tong to toss all of the ingredients together until well combined and spices and sauce evenly coat the chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, potatoes in one section and brussels and onions in one section (as indicated in the photos). Season with additional salt and pepper. Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and potatoes are fork tender and chicken reaches an internal temperature of 165 degrees F.
  • Once chicken and veggies are done cooking, remove from the oven and immediately garnish with fresh chopped parsley, if desired. Serve immediately. Serves 4.