CHICKEN AND ROASTED VEGETABLE SHEET PAN MEAL

Serves 4

What You Need

Ingredients

• 1 1/2 pounds chicken thighs, skin on but bones removed
• 1 pound small red potatoes, halved
• 1 teaspoon kosher salt
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 pound broccoli, trimmed and cut into 1-inch pieces

• Equipment
• Rimmed baking sheet
• Measuring spoons
• Small bowl
• Brush

Instructions

1. Heat the oven and baking sheet: Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
2. Season the chicken and potatoes: Season the chicken and potatoes all over with the salt.
3. Start roasting the chicken and potatoes: Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes around the edge of the baking sheet, immediately return the sheet to the oven, and roast for 15 minutes. Meanwhile, combine the maple syrup and mustard in a small bowl.
4. Add the broccoli: Flip the chicken skin side up. Brush the chicken with the maple-mustard mixture. Add the broccoli to the baking sheet.
5. Bake until crispy: Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.