Equipment
Ingredients
Main
- 120 g dijon mustard
- 165 g honey
- 5 g salt
- 2 g black pepper
- 680 g broccoli
- 910 g chicken thighs
- 60 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 840 kcal
- Protein
- 44 g
- Carbohydrates
- 48 g
- Fat
- 54 g
- Fiber
- 6 g
- Sugar
- 37 g
- Sodium
- 1068 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 27 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 223 mg
- Potassium
- 1071 mg
- Calcium
- 134 mg
- Iron
- 3.9 mg
- Magnesium
- 78 mg
- Phosphorus
- 472 mg
- Zinc
- 3.7 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 152 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.0 mg
- Vitamin K
- 188 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.54 mg
- Niacin
- 11.7 mg
- Folate
- 115 mcg
- Water
- 310 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F) and place a large sheet pan inside to heat.
Whisk the Dijon mustard and honey in a large bowl until combined. Season with salt and pepper. Set aside 60ml (1/4 cup) for serving and 45ml (3 tbsp) for glazing.
Cut broccoli florets into bite-sized pieces. Peel the stalks and slice them into 1.25cm (1/2 inch) rounds.
Add the broccoli and chicken thighs to the bowl with the remaining honey mustard mixture and toss to coat.
Remove the hot pan from the oven, drizzle with olive oil, and spread the chicken and broccoli in a single layer. Cover tightly with foil and bake at 220°C (425°F) for 25 minutes.
Remove the foil and brush the 45ml (3 tbsp) of reserved glaze over the chicken and broccoli.
Broil on high for 5 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the edges are charred.
Serve the chicken and broccoli with the 60ml (1/4 cup) of reserved sauce on the side.
Chef's Notes
- For crispier broccoli, toss it with a tablespoon of olive oil separately before adding it to the pan with the chicken. This ensures a better coating and prevents steaming.
- Ensure your chicken thighs are relatively uniform in size for even cooking. Trimming any excess fat can also help with browning.
- Don't overcrowd the pan. If necessary, use two sheet pans to allow the chicken and broccoli to roast rather than steam, leading to better caramelization.
- When broiling, keep a close eye on the dish. The sugars in the honey can burn quickly, so 5 minutes is a guideline, and you may need to adjust based on your broiler's intensity.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven until the chicken reaches an internal temperature of 74°C (165°F).
Troubleshooting
Broccoli is soggy rather than crisp-tender
Cause: The pan was overcrowded or the foil was not sealed tightly enough to steam properly before roasting.
Fix: Increase broiler time by 1-2 minutes, watching closely to prevent burning.
Prevention: Use the largest sheet pan available to ensure space between items.
Cultural Context
Sheet pan dinners, like this honey mustard chicken and broccoli, are a modern American weeknight staple, prioritizing convenience and minimal cleanup. They evolved from the American love for quick, flavorful meals that can be prepared and cooked on a single pan, often incorporating a balance of protein and vegetables.
