Baked Honey Mustard Chicken Thighs

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Add the brussels sprouts to the tray(s). Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the tray(s). Top with the parmesan. In a bowl, whisk together the honey, mustard, and mayonnaise; season with salt and pepper.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Transfer to the other side of the tray(s). Evenly top with half the sauce (avoiding any contact between the raw meat and remaining sauce). Bake, uncovered, 20 to 22 minutes, or until the brussels sprouts are browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Once the tray has baked about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and brussels sprouts with the garlic bread. Top the chicken with the remaining sauce. Enjoy!