Autumn-Inspired Chicken Thighs with Apples and Root Veggies

Instructions:

1. Step 1:

   Preheat oven to 375°F (190.5°C). Scrub the carrots and cut in half lengthwise, then cut into 2-inch segments. Cut the Brussels sprouts in half. Toss with 2 tsp of olive oil, then spread on a foil-lined baking sheet. Bake 30 minutes, until vegetables are tender.

2. Step 2:

   Meanwhile, heat a skillet over medium-high. Add remaining 2 tsp of olive oil. Season chicken thighs with garlic powder, salt and pepper, then add to pan. Cook 4 minutes on each side, or until no longer pink in the middle.

3. Step 3:

   While the chicken cooks, combine chicken broth and mustard in a small bowl. Peel the apples and onion and slice thinly. When the chicken is done, transfer to a plate, then add sage, apple, and onion to the empty pan. Season with salt and pepper to taste. Cook 4 minutes, then stir in the broth mixture. Return chicken to the pan and cook another 3 minutes, until liquid has reduced by half.

4. Step 4:

   Enjoy the chicken and vegetables, with remaining sauce spooned over.