Harvest “Honey” Mustard Chicken (Edit recipe)

Who doesn't love a good sheet pan recipe? Am I right? This Harvest "Honey" Mustard Chicken has it all! Crispy chicken thighs, Brussels, sweet potatoes, apples and pecans all tossed in a tangy "honey" mustard barbecue sauce. This sheet pan is definitely a winner winner chicken dinner!

15 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	728
Fat:	41 g
Carbohydrates:	65 g
Protein:	25 g
Cholesterol:	95 g
Sodium:	1079 mg
Fiber:	10 g
Sugars:	36 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 4-6

Ingredients

4 - 6 skin on Chicken Thigh
1 lb Brussels Sprouts, cut in half
2 Sweet Potato, large, peeled & cubed
2 Honeycrisp Apples, cored & cubed
1 Red Onion, peeled & cut in 1/4" wedges
0.5 cup Pecans

Sauce

1 cup Mustard BBQ Sauce (Noble Made)
4 - 6 Medjool Dates, pitted & cut in 1/4
0.25 cup Avocado Oil
0.5 cup Water
1 clove Garlic, peeled
0.5 tsp Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 and line a rimmed pan with parchment paper.
Combine all veggies and apple in a large bowl.
Combine sauce ingredients in blender and blend till smooth
Pour 1/2 the sauce on veggies and toss well.
Layer onto pan leaving pockets for chicken.
In same bowl add chicken and remaining sauce.
Toss chicken and place onto pan. Scrape bowl for excess sauce and put on chicken pieces.
Roast about 1 1/2 hours till the veggies are soft and the chicken is crispy.
In last 10 minutes add pecans to pan.
Enjoy!