Chickens and Fall vegtables tray bake

 

• Chicken thighs (use either boneless skinless chicken thighs or regular chicken thighs with bone and skin.) 
• Butternut squash 
• Brussels sprouts
• Dijon mustard
• Oil
• Soy sauce
• Honey
• Rosemary sprigs
• Garlic cloves

1. First, lay butternut squash and brussels sprouts on sheet pan, coat and toss vegetables in 1 tbsp olive oil. Sprinkle with salt and a little black pepper.
2. Then place chicken thighs on same pan with vegetables – pour/brush dijon sauce over each chicken thigh until all of sauce is used.
3. Bake for 40 minutes until chicken is cooked through and vegetables are browned.
4. Sprinkle fresh herbs on top for garnish.