Baked Honey Mustard Chicken with Sweet Potato Wedges and Roasted Brussels Sprouts

Step 1: Prepare the chicken

Pat the chicken thighs dry and season them all over with the salt and pepper.

• 4 pounds chicken thighs (bone-in and skin-on)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 2: Make the honey mustard sauce

In a small bowl, whisk together the honey, Dijon mustard, and yogurt until well combined.

• 0.5 cup honey
• 0.25 cup Dijon mustard
• 1 cup plain Greek yogurt

Step 3: Bake the chicken

Preheat the oven to 400°F. Place the chicken thighs in a baking dish and brush them evenly with the honey mustard sauce. Bake for 40-45 minutes, or until the chicken is cooked through and the juices run clear.

Step 4: Prepare the sweet potatoes

While the chicken is baking, toss the sweet potato wedges with the olive oil, thyme, salt, and pepper. Spread them out on a baking sheet.

• 4 medium sweet potatoes, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 5: Roast the Brussels sprouts

On a separate baking sheet, toss the Brussels sprouts with the olive oil, salt, and pepper. Roast for 20-25 minutes, tossing halfway, until lightly browned and tender.

• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 6: Sauté the onions

In a skillet over medium heat, cook the diced onions in a drizzle of olive oil until softened and lightly browned, about 5-7 minutes.

• 1 yellow onion, diced
• 1 teaspoon olive oil

Step 7: Serve

Serve the baked honey mustard chicken with the roasted sweet potato wedges and Brussels sprouts. Garnish with the sautéed onions.