SHEET PAN DIJON-ROASTED CHICKEN THIGHS


1


Line a large sheet pan with parchment. To a large bowl, add 1 (12 oz) pkg broccoli florets.


Preheat oven to 450°F. BROCCOLI


2 3


even layer on prepared pan. Season with salt and pepper.


2 tbsp olive oil. Spread in


Toss the broccoli with OLIVE OIL


BONE-IN CHICKEN THIGHS


Remove skin from


1 tbsp olive oil; toss to coat. Season chicken with salt. Add chicken to pan in between broccoli florets.


4 large bone-in chicken thighs. Add to bowl with


4 5


DIJON MUSTARD Brush tops of chicken with


Season with pepper. Roast 30–35 min., until chicken is cooked through.


1½ tbsp Dijon mustard.


Grate zest from 1 lemon over chicken and broccoli.


LEMON


Find the full recipe on savoryonline.com SAVORYONLINE.COM OCTOBER/NOVEMBER 2025


53


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68