Name: Sheet Pan Honey-Garlic Chicken and Broccoli
- 6 skinless, boneless chicken thighs (about 2 pounds)
- 3 tablespoons olive oil, divided, plus more to grease baking sheet
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 pound thin-skinned baby red potatoes, cut in half
- 5 cups (12 ounces) broccoli florets
- 2 tablespoons chopped fresh flat-leaf parsley leaves (optional)
Yield: 4 to 6 servings
- Place an oven rack in the center position and preheat to 400ºF.
- Pat the chicken dry. If any of the thighs are larger than the others, cut them in half to achieve fairly uniform pieces.
- Generously oil a large, rimmed baking sheet.
- In a small bowl, whisk together 2 tablespoons of the olive oil, the butter, honey, brown sugar, mustard, garlic, oregano, basil, salt and pepper.
- Place the potatoes in a single layer on one side of the prepared baking sheet.
- Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
- Place each potato sliced side down on the sheet.
- Add the chicken in a single layer to the other side of the baking sheet; brush the top and sides of each piece generously with the honey mixture.
- Place the baking sheet in the oven and roast for about 20 minutes,
or until the chicken is cooked to an internal temperature of at least 155ºF.
- Remove the sheet from oven, add the broccoli and toss with the chicken and potatoes to coat with sauce. If the potatoes stick to the pan, use a thin spatula to loosen them.
- Turn the chicken pieces so the smooth side is up.
- Return the sheet to the oven and roast for an additional 10 minutes.
- Check the internal temperature of the chicken to ensure it has reached 165ºF.
- Turn the oven to broil.
- Carefully raise the rack to 5 or 6 inches from the broiler and return the baking sheet to the oven and broil for 2 to 4 minutes, checking after 2 minutes, or until everything is slightly charred.
- Garnish with the parsley, if using, and serve.
Comments: 6/11/2023 - I only had 1.3 lbs of chicken thighs, 4 of them, but
I used the full recipe for the rest, except I substituted asparagus for the brocoli.
I sprayed the sheet with PAM and used a teaspoon in place of the minced garlic.
After the first 20 minutes, the chickens internal temperature was 157ºF,
in line with what was expected. Gail liked it.
Source: The Washington Post, July 22, 2020
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