INGREDIENTS:
- 6 trimmed chicken thighs - rinsed and patted dry
- 3 cups large broccoli florets
- 4 medium Yukon Gold potatoes - scrubbed and quartered (red potatoes wil work as well)
- 3 tablespoons butter - melted
- ¼ cup Dijon mustard
- 1 cup Panko crumbs
- 2 cloves garlic, finely minced
- olive oil
- salt and pepper
INSTRUCTIONS:
- Preheat oven to 400 degrees
- Line large baking sheet with foil for easy clean up.
- Mix melted butter and dijon in medium size bowl for dredging chicken.
- Pour Panko crumbs onto a separate plate for dipping chicken.
- Dip chicken thighs into mustard/butter mixture and press into Panko crumbs.
- Place on one half of sheet pan.
- Now place broccoli florets and potatoes on second half of sheet pan.
- Sprinkle potatoes and broccoli with chopped garlic, salt pepper and about 2 tablespoons of olive oil and toss. Arrange evenly over pan.
- Bake for 30-35 minutes unit chicken is cooked through, potatoes are crispy and broccoli is cooked tender with just a hint of brown not the edges.
Source: Laughing Spatula
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