Dijon Chicken, Potatoes and Broccoli
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4 servings; 1 thigh each
prep time
cook time
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SWAP ScoreWhat's this?
4 servings; 1 thigh each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Dijon Chicken, Potatoes and Broccoli
SWAP ScoreWhat's this?
4 servings; 1 thigh each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
4 servings; 1 thigh each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. 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.
  2. Remove skin from the thighs. Season the chicken and potatoes all over with salt.
  3. 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.
  4. Meanwhile, combine the maple syrup and mustard in a small bowl.
  5. Turn the chicken over. Drizzle the maple-mustard mixture over the chicken. Add the broccoli to the baking sheet.
  6. Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.
Nutrition Facts
Dijon Chicken, Potatoes and Broccoli
Amount Per Serving
Calories 367 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 181mg 60%
Sodium 574mg 24%
Potassium 1358mg 39%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 6g
Protein 43g 86%
Vitamin A 5%
Vitamin C 123%
Vitamin D3%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. 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.
  2. Remove skin from the thighs. Season the chicken and potatoes all over with salt.
  3. 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.
  4. Meanwhile, combine the maple syrup and mustard in a small bowl.
  5. Turn the chicken over. Drizzle the maple-mustard mixture over the chicken. Add the broccoli to the baking sheet.
  6. Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.
Nutrition Facts
Dijon Chicken, Potatoes and Broccoli
Amount Per Serving
Calories 367 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 181mg 60%
Sodium 574mg 24%
Potassium 1358mg 39%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 6g
Protein 43g 86%
Vitamin A 5%
Vitamin C 123%
Vitamin D3%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

This is a complete meal, all on one pan! You can swap the chicken for pork or tofu.

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