“One Sheet” Brown Sugar, Dijon Chicken
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 2 pounds bone in, skin on chicken thighs (about 4)
- 3 carrots
- 3 red potatoes
- 10 Brussels sprouts
- 1/2 cup Dijon mustard
- 1/2 cup brown sugar
- A few dashes Worcestershire sauce
Instructions
- In a large bowl, mix together the brown sugar, Dijon mustard, and Worcestershire sauce until evenly combined
- Add the chicken into the bowl and coat with the marinade
- Preheat the oven to 400 degrees
- Let the chicken sit in the marinade until the vegetables are prepped and the oven is pre-heated
- Peel the carrots, slice them in half, and chop those halves in half
- Quarter the potatoes
- Peel off any outer layers on the Brussels sprouts that are sticking out, slice the bottom off, and then chop them all in half
- While still on the cutting board, drizzle the vegetables with olive oil, and season with salt and pepper
- Toss the vegetables around until they are evenly coated
- Spread the chicken (skin side up) and vegetables out onto a baking sheet
- Season the top of chicken lightly with salt and pepper
- Place the baking sheet in the oven for 30 – 40 minutes, or until the chicken skin is crispy and the meat is baked through