Honey-Dijon Harvest Chicken Thighs

Adapted from A Simple Palate

The leaves have changed, there’s a chill in the air, and the autumn holidays are swiftly approaching! We’re leaning into those cool fall days with this delicious chicken recipe that highlights great local and seasonal produce like heirloom apples, Brussels sprouts, and butternut squash. When everything cooks on one pan, cleanup is a breeze, and you can add other favorite fruits and veggies—why not try cubed sweet potato, celeriac, or fresh cranberries?

Prep Time

20 minutes

Cook Time

45 minutes


4 Servings


2 cups Brussels sprouts (halved)
2 cups squash, butternut (peeled and cubed)
3 apples (cored and sliced into thick wedges)
1 onion, red (peeled and cut into half moons)
4 chicken thigh (bone-on / skin-on)
  salt (to taste)
  black pepper (to taste)
1 tablespoon olive oil
  rosemary, fresh (minced (to taste))
  thyme, fresh (minced (to taste))
1⁄4 cup honey
1⁄4 cup Mustard, Dijon
2 tablespoons soy sauce
2 garlic (minced)
  black pepper (to taste)


Preheat oven to 425°F. In a small bowl, whisk all Dijon sauce ingredients together. Set aside.

Arrange Brussels sprouts, butternut squash, apples, and onion on a large sheet pan – drizzle with 1 tbsp olive oil and sprinkle with salt & pepper. Toss to coat.

Place chicken thighs on the pan with veggie mix. Spoon sauce evenly over each chicken thigh. Bake for 40-45 minutes, flipping veggies mix halfway through - chicken should be browned and cooked through, veggie mix should be soft and slightly browned. 

Sprinkle with fresh rosemary and thyme to taste and serve.