Description
Juicy honey mustard chicken thighs roasted on a sheet pan with tender baby potatoes, broccoli, and red onion. A flavorful one-pan meal with warm spices and a tangy-sweet sauce.
Ingredients
- 1 lb chicken thighs (about 8 thighs, boneless, skinless)
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1 tsp brown sugar
- Salt and black pepper to taste
- 1 large head broccoli, broken into florets (about 2 heaping cups)
- 1 red onion, sliced
- 1.5 lbs baby potatoes, thinly sliced
- 3 tbsp olive oil
- 3 tbsp mayonnaise (or 2 tbsp plain Greek yogurt and 1 tbsp mayonnaise)
- 2 tbsp old fashioned Dijon mustard
- 2 tsp white vinegar
- 2 tsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F and line a baking tray with parchment paper or a silicone baking mat.
- In a large bowl add chicken thighs, cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, and pepper. Toss to combine and rub the spices into the chicken until fully coated. Set aside.
- In a separate bowl combine broccoli florets, sliced onion, and sliced potatoes. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat. Arrange the vegetables in a single layer on the prepared baking tray.
- Arrange the seasoned chicken thighs among the vegetables on the sheet pan.
- Bake for about 25 minutes, flipping the chicken halfway through cooking, until the chicken is fully cooked and the potatoes are fork tender.
- While the sheet pan meal cooks, whisk together mayonnaise, Dijon mustard, white vinegar, honey, salt, and pepper to make the honey mustard sauce. Drizzle the sauce over the cooked chicken and vegetables before serving.
Notes
- Greek yogurt can replace part of the mayonnaise for a lighter sauce.
- Cut potatoes thinly to ensure they cook through in the same time as the chicken.
- For extra caramelization, broil the sheet pan meal for the last 2–3 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan Roast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg
