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Sheet Pan Honey Mustard Chicken Thighs with Sweet Potatoes and Broccoli

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Sheet Pan Honey Mustard Chicken Thighs with Sweet Potatoes and Broccoli

 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.

Nutrition Facts

4 servings

Serving size

1