Crispy Chicken Sheet Pan Dinner
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:
1. Preheat oven to 400 degrees
2. Line large baking sheet with foil for easy clean up.
3. Mix melted butter and dijon in medium size bowl for dredging chicken.
4. Pour Panko crumbs onto a separate plate for dipping chicken.
5. Dip chicken thighs into mustard/butter mixture and press into Panko crumbs.
6. Place on one half of sheet pan.
7. Now place broccoli florets and potatoes on second half of sheet pan.
8. Sprinkle potatoes and broccoli with chopped garlic, salt pepper and about 2 tablespoons of olive oil and toss. Arrange evenly over pan.
9. 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.
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