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• 1.5 pounds boneless skinless chicken thighs
• 2 cups yukon gold or baby red potatoes (diced 1-inch)
• 3 count large carrots, sliced into 1/2 inch thick chunks
• 1 count yellow onion, cut into chunks
• 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
• 0.25 cup honey
• 0.25 cup dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon yellow curry powder
• 0.25 teaspoon cayenne pepper
• to taste none salt and black pepper

Instructions

1. 1

   Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil.

2. 2

   Add chicken thighs, potato cubes, carrot chunks, onion chunks, and halved brussels sprouts into a large bowl.

3. 3

   In a medium bowl, mix together honey, dijon mustard, olive oil, yellow curry powder, cayenne pepper, salt, and pepper.

4. 4

   Use clean hands or tongs to toss the ingredients in the large bowl with the sauce until well combined and evenly coated.

5. 5

   Pour the mixture onto the prepared baking sheet(s), grouping similar vegetables and chicken together to ensure even cooking.

6. 6

   Season with additional salt and pepper if desired.

7. 7

   Bake for 25-35 minutes, rotating the pan and stirring the vegetables halfway through.

8. 8

   The dish is done when the vegetables are fork-tender and the chicken reaches an internal temperature of 165 degrees F.

9. 9

   Garnish with fresh chopped parsley if desired and serve immediately.