A healthy sheet pan dinner with crispy chicken thighs, roasted fall vegetables, and a honey dijon sauce. The easiest dinner made on ONE pan and ready in 1 hour!
Preheat oven to 425F.
Dijon Sauce: In a small bowl whisk all of dijon sauce ingredients together.
Vegetables: Arrange brussels sprouts and butternut squash on a large sheet pan - coat & toss in 1 tbsp olive oil and sprinkle with salt.
Chicken: Lay chicken thighs on same pan with vegetables. Spoon dijon sauce over each chicken thigh until all of sauce is used up. Bake chicken and vegetables for 40 minutes - chicken should be browned and cooked through, vegetables should be soft and slightly browned.
Sprinkle with fresh rosemary and thyme, serve with rice or a side salad and enjoy!