Once in a while, my kids surprise me by asking for a dinner that’s healthy, easy, and delicious. Take this meal for example–Evelyn had been browsing the internet while waiting for me to pick her up from school and came across this gem of a recipe. It was so easy that she’s the one who put it together and it was so good that there were no complaints. Cleaning up the dishes was a breeze and it just so happened to coincide with our potato harvest. Win alllll the way around.
¼ cup honey
¼ cup mustard
2 tablespoons olive oil
1 tablespoon yellow curry powder
¼ teaspoon cayenne pepper (optional)
1 ½ pounds boneless chicken thighs
2 cups 1-inch diced potatoes (try red, Yukon, or sweet potatoes)
3 large carrots, sliced into ½ inch thick chunks
1 yellow onion, thickly diced
8 ounces brussels sprouts, cut in half
Salt and pepper to taste
Preheat the oven to 425F. Cover a large baking sheet with parchment paper (or spritz with cooking spray). Make the honey mustard marinade by mixing together the honey, mustard, olive oil, curry, cayenne (if using), and salt and pepper. Set aside. Prepare the vegetables and chicken. When sliced, dump everything into a large bowl, drizzle marinade over the top, and toss to coat. Place chicken and veggies onto the pan, arranging in groups. Cover lightly with foil and bake for thirty minutes, stirring halfway through. For the last five to ten minutes, uncover to let the chicken brown. When chicken is 165F and the veggies are fork-tender, remover from the oven. Serve hot.