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Harvest "Honey" Mustard Chicken

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

Who doesn't love a good sheet pan recipe? Am I right? This Harvest "Honey" Mustard Chicken has it all! Crispy chicken thighs, Brussels, sweet potatoes, apples and pecans all tossed in a tangy "honey" mustard barbecue sauce. This sheet pan is definitely a winner winner chicken dinner!

4-6 Chicken thighs, bone and skin on, I like Butcher Box
1 lb Brussels sprouts, cut in half
2 large sweet potatoes, cubed
2 large apples, cubed
1 red onion, sliced in 1/4" wedges
1/2 cup pecan halves
Combine in blender:
1 cup mustard bbq sauce, I like The New Primal
4-6 dates, pitted and cut in 1/4
1/4 cup avocado oil
1/2 cup water
1 clove garlic, peeled
1/2 tsp salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 375 and line a rimmed pan with parchment paper.
Combine all veggies and apple in a large bowl.
Pour 1/2 the sauce on and toss well.
Layer onto pan leaving pockets for chicken.
In same bowl add chicken and remaining sauce.
Toss chicken and place onto pan. Scrape bowl for excess sauce and put on chicken pieces.
Roast about 1 1/2 hours till the veggies are soft and the chicken is crispy.
In last 10 minutes add pecans to pan.

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