Dijon Chicken, Potatoes and Broccoli
Print Recipe
Serves4 (1 thigh each)
SWAP ScoreWhat's this?
Ingredients
- 4 each skinless chicken thighs
- 1 pound small red potatoes cut in half
- 1/2 teaspoon salt
- 1 tablespoon maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 pound broccoli trimmed and cut into 1-inch pieces
Directions
- Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while it is heating.
- Remove skin from the thighs. Season the chicken and potatoes all over with salt.
- Place 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.
- Turn the chicken over. Drizzle the maple-mustard mixture over the chicken. Add the broccoli to the baking sheet.
- Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.
Recipe Tips
This is a complete meal, all on one pan! You can swap the chicken for pork or tofu.
Nutrition Facts
Dijon Chicken, Potatoes and Broccoli
Amount Per Serving
Calories 340
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 137mg
46%
Sodium 625mg
26%
Potassium 1267mg
36%
Total Carbohydrates 34g
11%
Dietary Fiber 6g
24%
Sugars 6g
Protein 33g
66%
Vitamin A
36%
Vitamin C
146%
Vitamin D0%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe