Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 bell pepper, sliced into strips
- 1 medium red onion, sliced
- 1 cup baby carrots
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Whisk honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper in a bowl.
- Marinate chicken thighs in the mixture for at least 15 minutes.
- Toss veggies in olive oil and season with salt and pepper.
- Arrange marinated chicken on one side of the sheet pan; spread seasoned veggies on the other side.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 300g)
- Calories: 450
- Sugar: 10g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg