Sheet Pan Honey-Garlic Chicken And Broccoli

6 skinless, boneless chicken thighs (about 2 pounds)

3 tablespoons olive oil, divided, plus more to grease baking sheet

2 tablespoons unsalted butter, melted

2 tablespoons honey

2 tablespoons light brown sugar

1 tablespoon Dijon mustard

3 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 pound thin-skinned baby red potatoes, cut in half

5 cups (12 ounces) broccoli florets

2 tablespoons chopped fresh flat-leaf parsley leaves


Remove the chicken from the refrigerator. Transfer it to plate and pat it dry. If any of the thighs are larger than the others, cut them in half to achieve fairly uniform pieces.

Place an oven rack in the center position and preheat to 400 degrees. Generously oil a large, rimmed baking sheet.

In a small bowl, whisk together 2 tablespoons of the olive oil, butter, honey, brown sugar, mustard, garlic, oregano, basil, salt and pepper.

Place the potatoes in a single layer on one side of the prepared baking sheet. Drizzle with remaining 1 tablespoon of olive oil and toss to coat. Place each potato sliced side down on the sheet. Add the chicken in a single layer to the other side of the baking sheet; brush the top and sides of each piece generously with the honey mixture.

Place the baking sheet in the oven and roast for about 20 minutes, or until the chicken is cooked to an internal temperature of about 155 degrees. Remove the sheet from the oven, add the broccoli and toss with the chicken and potatoes to coat with sauce. If the potatoes stick to the pan, use a thin spatula to loosen them. Turn the chicken pieces so the smooth side is up. Return the sheet to the oven and roast for an additional 10 minutes. Check the internal temperature of the chicken to ensure it has reached 165 degrees.

Turn the oven to broil. Carefully raise the rack to 5 or 6 inches from the broiler and return the baking sheet to the oven and broil for 2 to 4 minutes, checking after 2 minutes, or until everything is slightly charred.

Garnish with the parsley, if using, and serve.

Serves 4 to 6

Nutrition | Calories: 391; Total Fat: 17 g; Saturated Fat: 5 g; Cholesterol: 136 mg; Sodium: 285 mg; Carbohydrates: 27 g; Dietary Fiber: 3 g; Sugars: 12 g; Protein: 33 g.

(Adapted from Damn Delicious.)

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