1 lb bone-in, skin-on chicken thighs or legs
1 medium sweet potato, cut into fries
2 tsp extra-virgin olive oil
3 tsp stoneground mustard
1 head broccoli, cut into florets
4 cloves garlic
2 tsp honey
kosher salt
freshly ground black pepper
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.
Ingredients
1 lb bone-in, skin-on chicken thighs or legs
1 medium sweet potato, cut into fries
2 tsp extra-virgin olive oil
3 tsp stoneground mustard
1 head broccoli, cut into florets
4 cloves garlic
2 tsp honey
kosher salt
freshly ground black pepper