Katie Lee’s Sheet Pan Honey Mustard Chicken | Easy Family Dinner | ShopRite Grocery Stores

Cut the sweet potatoes into French fry matchsticks.

In a large bowl, combine the sweet potato fries, broccoli, and whole garlic cloves with a drizzle of olive oil.

Season the mixture with salt and pepper.

Scatter the veggies on a parchment-lined baking sheet.

In the same bowl, whisk together the stone ground mustard and honey.

Nestle the chicken thighs between the veggies and season them with salt and pepper.

Brush the glaze over the chicken thighs, allowing some to run off for a delicious sauce.

Bake at 425°F for 30 to 40 minutes until the chicken is golden brown and the veggies are tender.

Plate the chicken and use a large spoon to stir the broccoli and sweet potatoes with the remaining glaze on the sheet pan.

Equipment Needed

Spice Level:

Dietary