Ingredients
For the chicken & vegetables:
2 heads garlic
3 tablespoons olive oil, divided
2 pounds boneless, skinless chicken thighs
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large sweet potato cut into 3/4-inch cubes
1 pound Brussels sprouts, trimmed and halved
5 sprigs fresh thyme
For the sauce:
5 roasted garlic cloves
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
Directions
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Preheat oven to 400°F. Slice about 1/4 inch from the top of the garlic heads to expose the cloves. Drizzle with 1–2 teaspoons olive oil and season lightly with salt. Wrap each head loosely in foil and roast for 35–45 minutes, or until the cloves are golden and very soft. Remove from the oven and let cool slightly. Increase oven temperature to 425°F.
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Squeeze 5–6 roasted garlic cloves into a small bowl and mash into a paste. Add Dijon mustard, honey, apple cider vinegar, olive oil, and fresh thyme leaves. Season with salt and black pepper and whisk until smooth. Set aside.
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Pat chicken thighs dry and season with paprika, garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Sear chicken for 3–4 minutes on the first side and 2 minutes on the second. Transfer to a plate.
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Add the sweet potatoes to the skillet, adding another drizzle of olive oil if needed. Season lightly with salt and cook for 5 minutes, stirring occasionally. Add Brussels sprouts and cook for 3–4 minutes, placing as many cut-side down as possible to encourage browning.
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Toss the vegetables with half of the roasted garlic honey mustard sauce. Nestle the chicken thighs among the vegetables and spoon the remaining sauce over the chicken. Place the remaining roasted garlic in the skillet and tuck the fresh thyme sprigs between the chicken and vegetables.
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Cover the skillet and transfer to the oven. Roast at 425°F for 15 minutes. Remove the lid and continue roasting for 8–10 minutes, or until the sweet potatoes are fork-tender and the chicken reaches an internal temperature of at least 165°F.
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Remove thyme stems and garnish with additional fresh thyme leaves and freshly ground black pepper. Spoon the roasted garlic honey mustard pan juices over the chicken before serving.