Equipment
Ingredients
Main
- 120 g dijon mustard
- 165 g honey
- 5 g salt
- 2 g black pepper
- 680 g broccoli
- 910 g chicken thighs
- 60 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F) and place a large sheet pan inside to heat.
Whisk the Dijon mustard and honey in a large bowl until combined. Season with salt and pepper. Set aside 60ml (1/4 cup) for serving and 45ml (3 tbsp) for glazing.
Cut broccoli florets into bite-sized pieces. Peel the stalks and slice them into 1.25cm (1/2 inch) rounds.
Add the broccoli and chicken thighs to the bowl with the remaining honey mustard mixture and toss to coat.
Remove the hot pan from the oven, drizzle with olive oil, and spread the chicken and broccoli in a single layer. Cover tightly with foil and bake at 220°C (425°F) for 25 minutes.
Remove the foil and brush the 45ml (3 tbsp) of reserved glaze over the chicken and broccoli.
Broil on high for 5 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the edges are charred.
Serve the chicken and broccoli with the 60ml (1/4 cup) of reserved sauce on the side.
Chef's Notes
- For crispier broccoli, toss it with a tablespoon of olive oil separately before adding it to the pan with the chicken. This ensures a better coating and prevents steaming.
- Ensure your chicken thighs are relatively uniform in size for even cooking. Trimming any excess fat can also help with browning.
- Don't overcrowd the pan. If necessary, use two sheet pans to allow the chicken and broccoli to roast rather than steam, leading to better caramelization.
- When broiling, keep a close eye on the dish. The sugars in the honey can burn quickly, so 5 minutes is a guideline, and you may need to adjust based on your broiler's intensity.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven until the chicken reaches an internal temperature of 74°C (165°F).
