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Sheet Pan Chicken Thighs with Broccoli, Red Onion, and Sweet Potato Mash

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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.