Sheet Pan Honey Mustard Chicken Thighs with Sweet Potatoes and Broccoli

Print

Recipe - ShopRite Corporate

Sheet Pan Honey Mustard Chicken Thighs with Sweet Potatoes and Broccoli

Prep Time15 Minutes

Servings4

Cook Time30 Minutes

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

2 teaspoons honey

Kosher salt

freshly ground black pepper

Directions

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

Share