Sheet Pan Meals

Directions

1. 1.     Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or a silpat
2. 2.     On the sheet pan, combined the potatoes, Brussels sprouts, pancetta, jalapenos, 2 tablespoons of the oil, one teaspoon of the salt, and a half a teaspoon of the black pepper. Toss until well coated, Then spread the veggies to the edges of the sheet pan.
3. 3.     Lay the chicken thighs in the center of the sheet pan, skin side up. Pat them dry, then drizzle the skin with the remaining 2 tablespoons oil and season with the remaining salt and pepper.
4. 4.     Roast until the chicken is golden brown, the potatoes are tender, and the edges of the Brussels sprouts are lightly browned and crispy. This will take anywhere from 25 to 35 minutes, depending upon the size of your chicken thighs.
5. 5.     Make the sauce: In a small bowl, combine the sauce ingredients and whisk until very smooth. Set aside while the chicken and veggies roast.
6. 6.     Using a brush, coat 1 tablespoon of the sauce over each chicken thigh, coating evenly. Brush 2 tablespoons of the sauce over the veggies, reserving the rest for serving. Gently toss the veggies to coat. Return to the oven and roast until the sauce is caramelized and the chicken is cooked through, 5 to 8 more minutes.
7. 7.     Let cool then serve with the remaining honey sauce