Honey-mustard chicken thighs with roasted vegetables

• 8 bone-in skin-on chicken thighsabout 150g each
• 500 g sweet potatoescut into 2cm cubes
• 300 g broccolicut into florets
• 3 tbs honey
• 2 tbs dijon mustard
• 1 tbs whole grain mustard
• 2 tbs avocado oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbs apple cider vinegar
• 3 garlic clovesminced

1. 1

   Preheat the oven to 220°C (425°F). In a medium bowl, whisk together the honey, dijon mustard, whole grain mustard, apple cider vinegar, and minced garlic until smooth. Set aside.

2. 2

   Pat the chicken thighs dry with paper towels. Season both sides with the smoked paprika, garlic powder, 1 teaspoon of the kosher salt, and black pepper. Place the chicken thighs skin-side up on one half of the sheet pan.

3. 3

   Toss the sweet potato cubes with 1 tablespoon of avocado oil and the remaining ½ teaspoon of kosher salt. Spread them on the other half of the sheet pan in a single layer. Drizzle the remaining 1 tablespoon of avocado oil over the chicken skins.

4. 4

   Roast on the middle rack for 15 minutes until the chicken skin starts to turn golden and the sweet potatoes begin to soften at the edges.

5. 5

   Pull the pan out. Brush a generous layer of the honey-mustard glaze over each chicken thigh — use about two-thirds of the glaze. Scatter the broccoli florets around the vegetables, toss gently, then return the pan to the oven.

6. 6

   Roast for another 8-10 minutes until the glaze is sticky and caramelized, the broccoli is charred at the tips, and the chicken registers 74°C (165°F) on an instant-read thermometer. The sweet potatoes should be fork-tender with golden brown edges.

7. 7

   Remove from the oven and brush the remaining honey-mustard glaze over the chicken for a final glossy coat. Let rest on the pan for 3 minutes — the juices will redistribute and the glaze will thicken into a beautiful lacquer.

   Tip: Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat in a 190°C (375°F) oven for 8-10 minutes to re-crisp the skin — the microwave will make it soggy.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl (medium)
• instant-read thermometer

Per serving

Nutritional values are estimates only.