Honey-Mustard Chicken Bake

Servings: 4 servings

Time:

Ingredients:

Four 6-ounce large boneless, skinless chicken thighs

1 teaspoon kosher salt

¼ cup honey

¼ cup Dijon mustard

3 teaspoons fresh thyme leaves

1 pound asparagus, trimmed and chopped

1½ cups cauliflower florets

1 medium red onion, chopped, layers separated

1 large red bell pepper, chopped

1 tablespoon extra-virgin olive oil

Directions:

1. Adjust an oven rack in the center and another 6 inches from the broiler and preheat the oven to 400°F.

2. Season both sides of the chicken with ½ teaspoon of the salt. Transfer to a plate. In a small bowl, combine the honey, mustard and 1 teaspoon of the thyme.

3. In a 9-by-13-inch baking dish, toss together the vegetables, olive oil, remaining ½ teaspoon salt and remaining 2 teaspoons thyme. Roast on the center rack for 10 minutes, then remove the dish from the oven. Toss the vegetables and place the chicken over the vegetables. Spoon or brush half of the honey-mustard sauce over the chicken.

4. Return to the center rack and roast until the vegetables are tender and the chicken is cooked through, about 30 minutes. Spoon or brush the remaining honey-mustard sauce over the chicken. Switch the oven to broil, move the dish to the upper rack, and broil until the chicken begins to brown, about 4 minutes. Serve immediately.