ONE PAN HONEY MUSTARD CHICKEN AND POTATOES

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ONE PAN HONEY MUSTARD CHICKEN AND POTATOES✨If you need a super flavorful one pan dish to throw together on a weeknight, I have you covered with this one!! It has your protein, your veggies, your fiber. It's such a workhorse of a weeknight meal and the honey mustard sauce is a 12/10 that makes this completely craveable. You're going to be obsessed.

Ingredients:
4-5 bone-in, skin-on chicken thighs
1½ pounds baby Yukon Gold potatoes, halved
1 small head broccoli, cut into large florets
3 tbsp avocado oil, divided
1½ tsp kosher salt, divided
¾ tsp freshly ground black pepper, divided
1 tsp garlic powder
½ tsp smoked paprika
½ tsp onion powder
Honey Mustard Sauce:
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
1 garlic clove, finely grated
¼ tsp kosher salt
Freshly ground black pepper, to taste
Optional Garnish: fresh thyme leaves, chopped parsley, lemon wedges

Instructions:
Preheat the oven to 425°F.
Pat the chicken dry with paper towels. Season both sides with 1 tsp kosher salt, ½ tsp black pepper, garlic powder, smoked paprika and onion powder.
Heat a 12-inch cast iron skillet over medium-high heat. Add 1 tbsp avocado oil and heat until shimmering. Place the chicken skin-side down and cook undisturbed for 7-8 min, until the skin is deeply golden and crisp. Flip and cook for 2 min more. Transfer to a plate.
Arrange the potatoes cut-side down in the rendered chicken fat. Drizzle with 1 tbsp avocado oil and season with ¼ tsp kosher salt and ⅛ tsp pepper. Cook undisturbed for 4-5 min, until the cut sides are golden.
Scatter the broccoli around the potatoes. Drizzle with the remaining 1 tbsp avocado oil and season with the remaining ¼ tsp kosher salt and ⅛ tsp pepper. Toss to coat in the oil and pan drippings, then nestle the chicken back into the skillet, skin-side up.
Transfer the skillet to the oven and roast for 18-20 min, or until the chicken reaches 175-185°F, the potatoes are fork-tender and the broccoli is lightly caramelized.
Meanwhile, whisk together the honey, Dijon mustard, olive oil, whole grain mustard, apple cider vinegar, garlic, kosher salt and black pepper until smooth.
Brush half of the honey mustard sauce over the hot chicken. Drizzle the remaining sauce over the potatoes and broccoli, or serve alongside for dipping.
Garnish with fresh thyme, parsley, and lemon wedges, if desired.
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