Sheet-Pan Honey Mustard Chicken & Veggies
A Sheet-Pan dinner featuring Chicken & Veggies in a honey mustard glaze
Ingredients
- 6 chicken drumsticks bone-in thighs could also be used
- 3 medium-large potatoes I use yukon gold
- 1/2 head broccoli, cut into florets
- 7 1/2 tbsp butter, melted
- 2 tsp minced onion
- 1 1/2 tbsp honey
- 1 1/2 tbsp yellow mustard prepared
- 3 tsp. brown sugar
- 1 1/2 tsp. salt
- pepper
- dried parsley
Instructions
- Preheat oven to 375 degrees F.Wash potatoes and cut into 2-inch chunks. Pat the chicken dry with a paper towel. In a large bowl, mix together: butter, onion, honey, mustard, brown sugar, and salt. Stir till the sauce is smooth and the butter is completed mixed in. Add the potatoes and chicken into the bowl with the honey mustard glaze. Toss until everything is well coated in the glaze. Dump everything onto a greased baking sheet, and spread it out so that it will cook evenly. Sprinkle with pepper and dried parsley as desired.Bake for 30 minutes, then flip the potatoes as needed, and turn the oven up to 400 degrees. At this point, spoon some of the glaze that collected in the bottom of the pan, over the potatoes and chicken. Return to the oven for 15 minutes, then add the broccoli (toss it with the potatoes so that some of the glaze covers it too) and bake for 15 minutes more. Chicken should be cooked through and the potatoes fork tender at this point.