Ingredients:
– 4 boneless, skinless chicken thighs
– 1 cup broccoli florets
– 1 cup diced carrots
– 1 bell pepper, sliced
– 2 tablespoons olive oil
– 1/4 cup honey
– 1/4 cup Dijon mustard
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
2. In a small bowl, combine the honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper. Whisk until the mixture is well blended and smooth.
3. Place the chicken thighs in a large bowl and pour half of the honey mustard mixture over them. Toss to coat the chicken evenly. Let it marinate for about 15 minutes for better flavor.
4. While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the broccoli, carrots, and sliced bell pepper with olive oil, salt, and pepper. Spread the vegetables evenly on one side of the prepared baking sheet.
5. After the chicken has marinated, place the thighs on the other side of the baking sheet.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.
7. In the last 5 minutes of cooking, brush the remaining honey mustard glaze on the chicken for extra flavor.
8. Once done, remove the baking sheet from the oven and allow it to cool slightly. Garnish the chicken with fresh thyme leaves before serving.
Nutritional Information:
– Serving size: 1 chicken thigh with roasted vegetables
– Calories: Approximately 320
– Protein: 28g
– Carbohydrates: 28g
– Fat: 10g
Time: Preparation time: 15 minutes | Cooking time: 30 minutes.
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