Preheat oven at 350 degrees
Season chicken thighs with a tablespoon of the above seasonings and mix to distribute evenly
Add olive oil to cast iron skillet ; allow pan to heat
Place seasoned chicken thighs to pan skin side down. Flipping after 3 mins
Once both sides are brown remove chicken From pan and let rest
Reduce heat and deglaze by adding the mustard and chicken stock by stirring the little bits from the pot(my favorite part)
Add chopped veggies. allow to cook for five minutes. Add pinch of salt and pepper. While they are cooking take Brussel sprouts chop into quarters. Afterwards take the butternut squash and cut into the same size as the sprouts.
Stir veggies that are sautéeing and add sprouts and squash. Allow all to cook for five minutes. Reseason with a pinch of ALL seasonings used for the chicken