SHEET PAN HONEY-MUSTARD CHICKEN WITH POTATOES AND BROCCOLI

Marinade:
¼ cup mustard
⅓ cup honey
1 tablespoon olive oil
1/2 teaspoon salt
2-3 sprigs fresh rosemary
< no need to chop, just nestle it in with the chicken
Freshly ground black pepper

8 boneless, skinless chicken thighs

1 pound red-skinned potatoes, cut into small bite-size pcs
1 bunch broccoli
olive oil
salt
How to make it:

Preheat your oven to 425 degrees F.

On one half of a large cookie sheet, coat the potatoes in 2-3 tablespoons of the
marinade. Then use the rest of the marinade for the chicken. Place each piece of
chicken on top of the potatoes.
Use the other half of the baking sheet to arrange the broccoli. Slather on 2-3
tablespoons of olive oil and sprinkle with salt. Place all stems in a single layer.
Cook for about 40 minutes, until the potatoes are tender and the chicken is no
longer pink inside.

WANT TO MAKE IT AHEAD?

Make the marinade in a bowl (or just use a gallon size zip-top bag), then throw the
chicken in. It can sit like this for a full day. You could even freeze it at this point.
When you’re ready to bake, add the potatoes to the bowl so they’re coated too, then
assemble on the pan. (You’ll have messy hands but a delicious dinner.) Add the
broccoli and you’re set.
Prep the entire sheet pan, from potatoes to chicken and broccoli, cover with foil and
let it wait for you in the fridge all day. Pop the whole pan–minus the foil–in the oven
when you get home from work/school/the great outdoors.