Maple Mustard Chicken Thighs & Broccoli
Succulent chicken thighs glazed with a sticky maple mustard sauce, baked with tender broccoli. A sweet and savory dish ready in 30 minutes, perfect for a wholesome weeknight meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups broccoli florets
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Mix maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper in a bowl to create the marinade
- Place chicken thighs in a bowl or sealable bag and pour half the marinade over them, coating well
- Let chicken marinate for 5 minutes if time allows
- Arrange chicken skin-side up on a parchment-lined baking sheet
- Toss broccoli florets with remaining marinade and place around chicken on the baking sheet
- Bake for 30 minutes until chicken reaches 165°F and broccoli is tender
- Let rest for a few minutes, garnish with parsley, and serve
Notes
Optional garnish with fresh parsley
Marination time can be skipped if short on time
Serve with rice, quinoa, or bread for a heartier meal
Marination time can be skipped if short on time
Serve with rice, quinoa, or bread for a heartier meal