Honey Mustard Chicken and Za’atar Broccoli Sheet Pan Meal
Honey mustard chicken thighs roasted with broccoli and fennel tossed in Middle Eastern seasoning za’atar, for an easy sheet pan meal.
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Equipment
Ingredients
For the roasted za’atar broccoli and fennel
- 3 tablespoon olive oil
- 1 heads broccoli florets broken into florets
- 2 heads fennel bulb
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon za’atar seasoning
- 1/4 teaspoons cracked black pepper
For the chicken:
- 2 pounds boneless, skinless chicken thighs skinless chicken
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1/3 cup dijon mustard
- 1 tablespoon garlic powder
Instructions
Prep Ahead:
- Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick.
- Combine fennel with the broccoli florets, olive oil, and seasonings in a large resealable bag or container.
- Combine the chicken and its sauce seasonings in a large resealable bag or container.
- Label each bag and store in the freezer for up to 3 months, or the fridge for 6-7 days.
- Can be frozen for up to 3 months or the fridge for 1 week.
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Preheat oven to 400*F and spread contents of the bag with the chicken on one sheet pan, leaving a few inches of space between the pieces of chicken.
- Spread the contents of the fennel and broccoli bag on another sheet pan, spreading pieces in an even layer.
- Place both pans in the oven and bake for 18-20 minutes, until the chicken is cooked through, is no longer pink when cut into, and registers 160*F with a meat thermometer and the broccoli and fennel have begun to brown.
Make From Fresh:
- Preheat the oven to 400*F.
- Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick.
- In a large bowl, combine the fennel strips, broccoli florets, olive oil, za’atar, salt and pepper. Use tongs
- to toss until the vegetables are coated with seasonings.
- Spread the broccoli and fennel onto a sheet pan in an even layer.
- In the same bowl, combine the chicken, honey, vinegar, mustard, and garlic powder. Toss until thoroughly mixed, and the chicken is coated.
- Transfer contents of bowl to a new sheet pan, leaving a few inches of space between each piece of chicken.
- Place both pans in the oven and bake 15-18 minutes, until the chicken is cooked through, is no longer pink when cut into, and registers 160*F with a meat thermometer and the broccoli and fennel have begun to brown.
Notes
Use chicken breasts or chicken thighs for this recipe; I prefer thighs myself. Za’atar seasoning is a Middle Eastern seasoning with a bright and zingy flavor. If you can’t find any, use Italian seasoning.
Tried this recipe?Let us know how it was!
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