There’s nothing quite like a tray bake that does the work for you — juicy chicken thighs with crisp golden skin, surrounded by caramelized autumn vegetables. The honey-mustard glaze brings a balance of sweet, sharp, and savory, while the roasting transforms the vegetables into tender, deeply flavored bites. It’s a flexible dish too — you can mix and match your favorite seasonal vegetables. Think cubes of butternut squash, wedges of brussels sprouts, or rainbow carrots for a splash of color. Even sweet potatoes or parsnips work beautifully, giving you a hearty, one-pan meal that’s both rustic and satisfying.

Golden chicken with colorful, hearty vegetables

As the pan comes out of the oven, the first thing you notice is the aroma — garlic and herbs mingling with the sweetness of honey and the sharp edge of mustard. The chicken thighs sit with skin blistered and crisp, their glaze turning sticky and golden around the edges. Beneath them, the vegetables have taken on their own kind of richness: squash and sweet potatoes meltingly soft, carrots with a hint of chew, and brussels sprouts with just the right char. Every bite carries something different — juicy meat, caramelized glaze, and vegetables that taste brighter and deeper from the slow roast.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• 2 tbsp Dijon mustard (or whole-grain mustard)
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp fresh thyme or rosemary, chopped
• Salt and freshly ground black pepper

Vegetable options (choose a mix):

• 2 cups butternut squash, peeled and cubed
• 2 cups brussels sprouts, halved
• 2 cups carrots or rainbow carrots, cut into sticks
• 2 cups sweet potatoes, peeled and cubed
• 1–2 parsnips, cut into batons
• 1 small red onion, cut into wedges

Instructions:

1. Preheat the oven to 425°F (220°C) for high-heat roasting:
   Set the oven now so the chicken skin crisps and the vegetables caramelize.
2. Prepare the honey–mustard glaze with garlic, soy, and vinegar:
   Whisk together honey, Dijon mustard, minced garlic, soy sauce, and apple cider vinegar until smooth, then stir in the chopped thyme or rosemary.
3. Toss the vegetables with oil, herbs, and seasoning:
   On a large sheet pan lined with parchment, combine your chosen mix of autumn vegetables — such as butternut squash, brussels sprouts, rainbow carrots, sweet potatoes, parsnips, or red onion. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Spread the vegetables into a single layer.
4. Season the chicken thighs and brush them generously with the glaze:
   Pat the 6 bone-in, skin-on chicken thighs dry, season well with salt and pepper, and brush all over with the prepared glaze, coating the skin thoroughly.
5. Nestle the chicken over the vegetables and roast at 425°F (220°C) until the skin is crisp and the chicken is done:
   Place the thighs skin-side up among the vegetables; roast 35–40 minutes, brushing with more glaze halfway, until the skin is browned and the chicken registers about 175°F (80°C) at the thickest part.
6. Finish with the sticky pan juices and serve straight from the tray:
   Spoon the pan juices over the chicken and vegetables, let rest 5 minutes, and bring the tray to the table.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warmed through and the skin crisps again.
• Freeze cooked chicken and vegetables for up to 2 months, then thaw overnight in the fridge before reheating.

Note:

• Use Dijon, whole-grain, or spicy mustard depending on what you like.
• Rainbow carrots add extra color but regular carrots work fine.
• Add parsnips or sweet potatoes for more sweetness and heartiness.
• Double the glaze if you want extra to drizzle at the table.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs