Start by preheating your oven to 425°F (220°C). To get those Brussels sprouts extra crispy, place your empty baking sheet inside the oven while it’s heating up.

Take your chicken thighs and season them generously with salt and black pepper on both sides. This will give the chicken a flavorful base and help the skin crisp up beautifully.

Next, grab your Brussels sprouts, trim the ends, and halve them. Toss them in a large bowl with olive oil, salt, and pepper to make sure they’re evenly coated.

Carefully remove the hot baking sheet from the oven (be cautious, it’ll be super hot! 🔥). Place the chicken thighs on one side and spread the Brussels sprouts on the other. Keep everything in a single layer so it all cooks evenly.

Pop the baking sheet back in the oven and roast for about 20-25 minutes. ⏰ The chicken will turn golden with crispy skin, and the Brussels sprouts will caramelize to perfection. Ensure the internal temperature of the chicken reaches 165°F (74°C).

While your chicken and veggies roast, create the star of the dish: the hot honey mustard sauce. Whisk together Dijon mustard, honey, apple cider vinegar, hot sauce, garlic, smoked paprika, and thyme in a small bowl. 🌶️ Adjust the hot sauce to suit your spice level.

Once the chicken comes out of the oven, generously brush each piece with the hot honey mustard glaze. Don’t be shy here; the more sauce, the better! 🍯✨

Plate the chicken alongside those crispy Brussels sprouts, and drizzle any leftover sauce over the veggies. This is the kind of dish that’ll make everyone ask for seconds!