Sheet Pan Honey-Mustard Chicken with Potatoes and Broccoli
- Cook Time: 40 mins
- Total Time: 40 mins
Ingredients
Scale
- ¼ cup mustard
- ⅓ cup honey
- 1 tablespoon olive oil, plus 2-3 tablespoons (for broccoli)
- 1/2 teaspoon salt
- 2–3 sprigs fresh rosemary, no need to chop, just nestle it in with the chicken
- Freshly ground black pepper
- 8 boneless, skinless chicken thighs
- 1 pound red-skinned potatoes, cut into small bite-size pieces
- 1 bunch broccoli, cut into large bite-size pieces
- olive oil
- salt
Instructions
- Preheat your oven to 425 degrees F.
- Prep marinade by combining mustard, honey, olive oil, and salt.
- Set potatoes on one side of a large cookie sheet, coating them in 2-3 tablespoons of the marinade. Then use the rest of the marinade for the chicken. Place each piece of chicken on top of the potatoes.
- Use the other half of the baking sheet to arrange the broccoli. Slather on 2-3 tablespoons of olive oil and sprinkle with salt. Place all stems in a single layer.
- Cook for about 40 minutes, until the potatoes are tender and the chicken is no longer pink inside.