Honey Dijon Sheet Pan Chicken Thighs With Potatoes And Broccoli

4 tablespoons olive oil (divided)

2 tablespoons Dijon mustard

2 tablespoons honey

1 teaspoon garlic powder

2 teaspoons salt (divided)

1 teaspoon black pepper (cracked, divided)

6 chicken thighs (bone-in, skin-on )

1 ½ pounds Yukon gold potatoes (cut into 1-inch chunks)

4 cups broccoli florets (about 1 large head of broccoli)

Preheat the oven to 425º Fahrenheit.
Arrange the chicken on a large, rimmed sheet pan.
Whisk 2 tablespoons olive oil, Dijon mustard, honey, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Rub the marinade all over the chicken thighs, making sure to also get under the skin as well.
Place the halved potatoes in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the potatoes on the sheet pan around the chicken. Set the bowl aside for the broccoli.
Roast for 20 minutes at 425º Fahrenheit.
Add the broccoli florets to the same bowl used for the potatoes. Drizzle with olive oil and season with salt and pepper. Arrange on the sheet pan with the chicken and potatoes.
Return the sheet pan to the oven and bake for an additional 15-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let rest for a few minutes before serving.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Sheet Pan Dinner

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m