1

Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.

2

In a medium bowl, toss the sweet potato, Brussels sprouts, olive oil, grated garlic clove, 1 tbsp lemon zest, 1/2 tsp salt and 1/2 tsp pepper to combine. Spread evenly onto the prepared baking sheet.

3

Pat the chicken thighs very dry with a paper towel and season on both sides with remaining 1 tsp salt and 1/2 tsp pepper.

4

In the same medium bowl that the veggies were in add both mustards, honey, dried thyme, 2 minced garlic cloves, and remaining 1 tbsp lemon zest. Stir well to combine.

5

Nestle the chicken thighs into the veggies on the baking sheet, making sure to not overcrowd the pan. Divide the mustard mixture between the chicken thighs and evenly spread on top to coat.

6

Bake for 30 to 35 minutes, rotating the pan halfway through, until the chicken is golden brown and comes to 165ºF on a meat thermometer. If the chicken needs to be browner on top, broil the chicken (watching carefully!) for a couple more minutes until deep golden brown. Be sure the parchment paper doesn’t burn in the process. Remove from the oven and garnish with pomegranate seeds.

7

Serving size: 1 chicken thigh and 1/4 of potato-sprouts mixture