Description

A quick and flavorful sheet pan dinner featuring chipotle-spiced chicken thighs roasted with broccoli and red onion, served with a creamy honey mustard sauce.

Ingredients

4 boneless, skinless chicken thighs (about 1 1/4 pounds), patted dry

12 ounces broccoli florets (about 6 to 7 cups)

1/2 medium red onion, sliced (about 1 cup)

1 tablespoon plus 1 teaspoon olive oil or avocado oil, divided

Cooking spray

Seasoning Rub:

2 teaspoons brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon fine salt

1/8 teaspoon black pepper

1/8 teaspoon chipotle powder

Honey Mustard Sauce:

3 tablespoons mayonnaise, plain Greek yogurt, or egg-free mayo

2 tablespoons Dijon mustard

1 tablespoon honey

2 teaspoons coconut aminos or 1 teaspoon low-sodium soy sauce

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

Pinch of fine salt

Pinch of black pepper

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Instructions

1. Place a large rimmed sheet pan in the oven and preheat the oven to 450°F.

2. In a medium bowl, toss the broccoli and sliced red onion with 1 tablespoon of the oil.

3. In a small bowl, stir together the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.

4. Rub the chicken thighs with the remaining 1 teaspoon oil, then coat evenly with the spice mixture.

5. Carefully remove the hot sheet pan from the oven and lightly coat with cooking spray.

6. Spread the broccoli and onion across the pan in a single layer and place the seasoned chicken thighs between the vegetables.

7. Roast for 15 minutes. Stir the vegetables, then continue roasting about 5 more minutes until chicken reaches 165°F.

8. Whisk together the mayonnaise, mustard, honey, coconut aminos, thyme, garlic powder, salt, and pepper in a small bowl.

9. Serve the roasted chicken and vegetables warm with honey mustard sauce.

Notes

Preheating the sheet pan helps vegetables roast instead of steam.

Greek yogurt can replace mayonnaise for a lighter sauce.

Store leftovers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: One-Pot & Easy Meals
Method: Sheet Pan Roasting
Cuisine: American