Description
A fantastic dish that brings flavor, health, and simplicity to your dinner table, perfect for busy weeknights.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons grated orange zest
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 cups broccoli florets
- 1 cup thinly sliced carrots
- 1 red bell pepper, cut into 1-inch pieces
- ½ red onion, cut into 1-inch pieces
- 4 bone-in, skin-on chicken thighs, trimmed
Instructions
- Preheat the oven to 425°F and lightly spray or coat a sheet pan with olive oil.
- In a small bowl or measuring cup, whisk together the olive oil, Dijon mustard, honey, orange zest, salt, and pepper until well combined.
- Place the broccoli, carrots, bell pepper, and onion into a large mixing bowl. Pour about half of the sauce mixture over the vegetables. Toss to coat every piece of vegetable with the sauce.
- Spread the coated vegetables evenly on the prepared sheet pan. Roast in the preheated oven for 15 minutes.
- While the vegetables are roasting, return to the mixing bowl with the remaining sauce. Add the chicken thighs and turn them around until they are fully coated with sauce.
- After the vegetables have roasted for 15 minutes, carefully remove the pan from the oven. Arrange the chicken thighs skin-side up on the pan. Drizzle any remaining sauce over the chicken and vegetables.
- Place the sheet pan back in the oven and roast until the chicken skin is golden brown and the internal temperature of the chicken reaches at least 165°F, approximately 30 minutes.
- Allow the chicken to rest for 5 minutes before serving.
Notes
If desired, squeeze roasted orange quarters over the chicken and vegetables or serve them on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg