Honey Dijon Thighs with Veggies
Honey Dijon Thighs with Veggies
Sheet pan meals are the best because everything cooks on one pan and clean up is a breeze!
Ingredients
- 4 chicken thighs, skin on
- 1 bag baby potatoes, cut in half or quarters
- 1/2 lb. asparagus, trimmed
- 4 Tbsp. Dijon mustard
- 2 Tbsp. spicy brown mustard
- 1 Tbsp. olive oil
- 2 tsp. garlic, minced
- 4 Tbsp. Firebee Raw Honey
- 1/2 Tbsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 2-3 Tbsp. parmesan cheese
Instructions
Step 1
Preheat the oven to 375 degrees and line a large sheet pan with parchment paper.
Step 2
Mix together the ingredients for the honey dijon sauce in a medium to large bowl.
Step 3
Place the chicken thighs and potatoes in the bowl with the sauce and toss gently to coat.
Step 4
Place the potatoes and chicken on the sheet pan and set the remaining sauce aside. Bake for 55 minutes, turning the potatoes halfway through.
Step 5
Add the asparagus to the bowl and coat it with the leftover sauce and add it to the sheet pan after it has cooked for the first 55 minutes. Pour any leftover sauce over the chicken and potatoes.
Step 6
Continue cooking for an additional 5 minutes, or just until the asparagus is starting to get tender. Serve and enjoy!
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