A classic no fuss dinner for any night of the week! Chicken thighs get coated in thyme and balsamic glaze, then roasted with a medley of seasonal veggies to make a sheet pan dinner that will have everyone smiling!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, dried rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Halve broccoli florets. Add broccoli, carrots, onion, garlic and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Arrange on another parchment-lined baking sheet. Roast in the top of the oven, flipping halfway through, until veggies are golden-brown, 14-16 min.
While veggies roast, pat chicken dry with paper towels, then season with garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min. per side. Place chicken on top of the roasted veggies and return to the top of the oven until cooked through, 4-6 min.**
While chicken roasts, heat the same pan over medium. When hot, add 2 tbsp butter, Dijon, 1 tbsp water (dbl both for 4 ppl) and balsamic glaze. Bring to a simmer, then remove from heat, 1 min
Toss chicken in glaze. Divide veggies between plates, then top with chicken. Spoon remaining glaze over top.