Ingredients
2tbspbutter
1tbspItalian seasoning
4chicken thighs,bone in and skin on
1lbbrussels sprouts
2cupsbutternut squash,cut into 1-inch cubes
⅓cuphoney
⅓cupbutter
2tbspmustard
3clovesgarlic,minced
¼tspsalt
¼cupdried cranberries
¼cupwhole pecans
Preparation
Preheat oven to 400 degrees F.
In a medium-sized skillet over medium-high heat, melt the butter. Add the chicken skin side down and sear for 2 to 3 minutes until brown. Add the chicken to the skillet.
In a large bowl, add brussels sprouts and butternut squash.
In a small bowl, whisk the honey, butter, mustard, garlic, and salt. Pour half over the vegetables and toss to coat. Add the vegetables to the skillet. Pour the rest over the chicken.
Roast in the oven for 30 minutes or until chicken is cooked throughout and no longer pink.
Add the dried cranberries and pecans and toss with the vegetable mixture. Enjoy!
