Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 1.5 lb / 680 g), trimmed
  • 5 lbs (680 g) sweet potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, cut into 1-inch pieces
  • 1 medium red onion, cut into large wedges
  • 1 cup (100 g) fresh broccoli florets
  • 1/4 cup (60 ml) compliant Dijon mustard
  • 1/4 cup (60 ml) extra virgin olive oil
  • 4 cloves garlic, minced fine
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp dried thyme
  • 1 tsp sea salt, divided
  • 1/2 tsp freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the Dijon mustard, olive oil, minced garlic, rosemary, thyme, half the salt, and pepper until well emulsified to create the marinade.
  3. In a separate large bowl, toss the sweet potatoes, carrots, and red onion wedges with half of the prepared Dijon marinade mixture, ensuring vegetables are evenly coated.
  4. Place the trimmed chicken thighs into the bowl with the remaining marinade mixture and toss thoroughly until coated.
  5. Spread the coated root vegetables in a single, even layer on the prepared baking sheet. Place the chicken thighs directly onto the vegetables, ensuring minimal overlap.
  6. Place the sheet pan in the preheated oven and roast for 20 minutes.
  7. Remove the sheet pan from the oven, quickly scatter the broccoli florets around the chicken and root vegetables, and return the pan to the oven for an additional 15–20 minutes.
  8. The dish is finished when the root vegetables are tender when pierced and the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from the oven and allow the chicken to rest on the pan for 5 minutes before serving.