Sheet Pan Chicken Thighs with Broccoli, Red Onion, and Sweet Potato Mash
Ingredients
- 4 boneless, skinless chicken thighs about 1¼ lbs
- 12 oz bag raw broccoli florets 6-7 cups
- ½ medium red onion
- 2 tbsp olive oil
- cooking spray
Chicken Rub
- 2 tsp brown sugar
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp fine salt
- ⅛ tsp black pepper
- ⅛ tsp chipotle powder
Honey Mustard Sauce
- 3 tbsp mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp honey
- 2 tsp coconut aminos
- ¼ tsp dried thyme
- ¼ tsp garlic powder
- pinch fine salt + black pepper
Instructions
- Preheat oven to 400℉
- Make the chicken rub by combining the ingredients for the chicken rub together.
- Rub the chicken thighs with 1 tbsp of olive oil. Sprinkle all over with seasoning rub.
- Place broccoli florets in a medium bowl. Drizzle with remaining 1 tablespoon of olive oil. Sprinkle with salt & pepper and toss to coat.
- Cook the chicken and onions for 25 minutes. After 8 minutes add the broccoli. Cook the broccoli for 18 minutes.
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