Ingredients
- Honey Mustard Sauce:
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1/3 cup honey
- 2 tablespoons mayonnaise
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Chicken and Vegetables:
- 6 boneless, skinless chicken thighs (about 1½ lbs)
- 2 pounds creamer potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, cut into chunks
- 3 cups broccoli florets
Instructions
- Preheat oven to 400°F.
- In a small bowl, mix all honey mustard sauce ingredients. Set aside.
- In a bowl, toss chicken thighs with Italian seasoning, salt, and pepper. Add 3/4 of the honey mustard sauce and mix to coat. Cover and refrigerate to marinate.
- In another bowl, toss potatoes and onion with 3 tablespoons olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Remove the pan from the oven. Place marinated chicken on top of the potatoes and onions. Bake for 30 minutes.
- Toss broccoli florets with the remaining olive oil in the potato bowl.
- Remove the pan, brush chicken with remaining honey mustard sauce, scatter broccoli over the top, and bake 10 more minutes or until chicken reaches 165°F internally.
- Serve warm and enjoy!
Notes
- For extra caramelization, broil the chicken for 2–3 minutes at the end.
- Substitute thighs with chicken breasts, adjusting cooking time accordingly.
- Add carrots or Brussels sprouts for more vegetable variety.
- Leftovers reheat well in the oven at 350°F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 336
- Sugar: 10g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 100mg
