Honey Mustard Chicken
Juicy and flavorful Honey Mustard Chicken baked to perfection on a sheet pan with butternut squash, red onion, and Brussels sprouts. It is easy, healthy, and ready in about 30 minutes!
Servings: 6
Calories: 404kcal
Cost: $12
Ingredients
- 6 bone-in, skin-on chicken thighs or breasts , excess fat trimmed off
- 1 ½ cups butternut squash , cut into 1-inch cubes
- ½ large red onion , cut into chunks
- 1 ½ cups Brussels sprouts , halved
Honey Mustard Sauce:
- 3 Tablespoons honey
- 3 Tablespoons dijon mustard
- 1 Tablespoon olive oil
- 2 cloves garlic , minced
- 2 teaspoons fresh rosemary , chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet with non-stick cooking spray.
- Honey Mustard Sauce: Mix together honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.
- Prep chicken: Pat chicken dry with paper towels and place in center of baking sheet and spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.
- Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven and add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.
Video
Notes
Chicken: Chicken breasts may cook faster than thighs. If they reach 160-165 degrees before veggies are tender, remove them to a plate while you finishe cooking the veggies.
Nutrition
Calories: 404kcal | Carbohydrates: 17g | Protein: 25g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 589mg | Potassium: 542mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4007IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg
Recipe Link
Recipe Video
