Description
Prepare juicy chicken thighs and vegetables on a single sheet pan using a simple honey mustard glaze for a quick weeknight meal with minimal cleanup.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 pound small potatoes, halved or quartered
- 1 pound broccoli florets
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper to create the glaze.
- Place the chicken thighs on one side of the prepared baking sheet. Place the potatoes on the other side of the sheet pan.
- Brush half of the honey mustard glaze evenly over the chicken thighs.
- Roast the chicken and potatoes for 20 minutes.
- Remove the pan from the oven. Toss the broccoli florets with the remaining half of the glaze and arrange them around the chicken and potatoes.
- Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- Let the chicken rest for 5 minutes before serving directly from the pan.
Notes
- For crispier skin, place the chicken thighs skin-side up during the last 10 minutes of cooking.
- You can substitute sweet potatoes or carrots for the potatoes. Adjust roasting time if using denser root vegetables.
- If you prefer boneless, skinless thighs, reduce the total cooking time by about 5 to 8 minutes.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 12
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 110