• Heat oven to 425°. Place Brussels sprouts and carrots on a sheet pan. In a medium bowl, whisk next 5 ingredients. Brush 1 tbsp mustard mixture onto each thigh and dip fleshy side into Parmesan until it adheres.

  • Toss veggies with remaining mustard mixture. Spread in a single layer on pan, add chicken and roast 20 minutes. Stir veggies and roast 10 minutes.

  • Broil 3 minutes, until chicken browns slightly.


This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Facts

447 calories; 21 g total fat; 794 mg sodium. 22 g carbohydrates; 41 g protein;