“One Sheet” Brown Sugar, Dijon Chicken

5 from 2 reviews


  • 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


  1. In a large bowl, mix together the brown sugar, Dijon mustard, and Worcestershire sauce until evenly combined
  2. Add the chicken into the bowl and coat with the marinade
  3. Preheat the oven to 400 degrees
  4. Let the chicken sit in the marinade until the vegetables are prepped and the oven is pre-heated
  5. Peel the carrots, slice them in half, and chop those halves in half
  6. Quarter the potatoes
  7. Peel off any outer layers on the Brussels sprouts that are sticking out, slice the bottom off, and then chop them all in half
  8. While still on the cutting board, drizzle the vegetables with olive oil, and season with salt and pepper
  9. Toss the vegetables around until they are evenly coated
  10. Spread the chicken (skin side up) and vegetables out onto a baking sheet
  11. Season the top of chicken lightly with salt and pepper
  12. Place the baking sheet in the oven for 30 – 40 minutes, or until the chicken skin is crispy and the meat is baked through