My ideal mid-week dinner is a one-pan bake that cooks everything at the same time. For this fall-friendly one, chicken thighs are slathered with honey mustard and nestled in a bed of apples, butternut squash, and red onions. As they roast, they release their juices and fat, mixed with the sweet honey mustard, to mingle with the caramelizing fruits and vegetables below. It’s that simple!
We are totally partial to bone-in, skin-on chicken thighs at home, but any combination of skin-on chicken pieces would work—just be sure to adjust the oven time accordingly, to make sure they’re cooked through.
