Sheet Pan Honey Mustard Chicken Thighs with Sweet Potatoes and Broccoli

Sheet Pan Honey Mustard Chicken Thighs with Sweet Potato and Broccoli

15 minutes 30–45 minutes 4 servings

Description

My easy Sheet Pan Honey Mustard Chicken Thighs with Sweet Potato and Broccoli is the perfect weeknight dinner, ready in under an hour. A comforting family favorite with golden chicken, tender veggies, and a tangy-sweet glaze.

Ingredients

• 1 pound bone-in, skin-on chicken thighs or legs
• 1 medium sweet potato, cut into fries
• 2 teaspoons extra-virgin olive oil
• 3 teaspoons stoneground mustard
• 1 head broccoli, cut into florets
• 4 cloves garlic
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 425ºF. Line a sheet pan with parchment paper.
2. Place the chicken thighs on the prepared sheet pan. Season generously with salt and pepper.
3. In a large bowl, toss the broccoli, sweet potato fries, and whole garlic cloves with olive oil, salt, and pepper. Scatter the veggies around the chicken.
4. In a small dish, whisk together the mustard and honey. Brush the glaze over the chicken thighs (some will run off, that’s ok).
5. Bake for 30–40 minutes, until the chicken is golden brown and the veggies are tender. Increase the heat to broil and cook for 3 more minutes, keeping an eye on the chicken so it doesn’t burn.
6. Remove the chicken to a serving platter. Stir the broccoli and sweet potatoes with the remaining glaze on the sheet pan. Serve warm.

xoKatie