SHEET-PAN HONEY MUSTARD CHICKEN & BROCCOLI

This week’s recipe is a great and fast one for a weeknight from NYT Cooking. Works great for meal prep, too!

Ingredients

• ½ cup/120 grams Dijon mustard

• ½ cup/165 grams honey

• Salt and pepper

• 1½ pounds broccoli (about 2 broccoli heads)

• 2 pounds boneless, skinless chicken thighs, each sliced into three even pieces

• ¼ cup extra-virgin olive oil

Prep

1. Heat the oven to 425 degrees. Place a large sheet pan in the oven. 

2. In a large mixing bowl, whisk together the mustard and honey until combined. Season with salt and a few cracks of black pepper. Reserve ¼ cup of honey mustard for serving and 3 tablespoons for brushing. 

3. Trim the broccoli florets into bite-sized pieces.  

4. Add the broccoli florets and chicken to the bowl of honey mustard. Stir until evenly coated. 

5. Carefully remove the pan from the oven and evenly drizzle the oil on top. Arrange the broccoli and chicken in an even layer and drizzle any remaining honey mustard from the bowl on top. Lightly season the broccoli and chicken with salt. Cover tightly with aluminum foil and bake for 25 minutes. 

6. Remove the aluminum foil and brush the 3 tablespoons of reserved marinade on top of the chicken and broccoli. 

7. Place an oven rack underneath the broiler. Set the broiler to high. Place the chicken and broccoli back in the oven. Broil for 5 minutes, until the chicken and broccoli develop char marks on their surface and the chicken cooks through (a thermometer inserted into the thickest part of a thigh should read 165 degrees). 

8. Serve with reserved honey mustard on the side. 

Enjoy!

Original recipe here.