Sage-Dijon Roasted Chicken with Lemon Broccoli & Pecans.

  • 4 crowns
  • 2 lb
    chicken thighs, boneless skinless
  • 1
  • ½ cup
    pecans, dry roasted
    black pepper
    butter, unsalted
    Dijon mustard
    extra virgin olive oil
  • 1
    Preheat oven to 450°F.
  • 2
    Melt butter in the microwave or in a small saucepan. Add mustard, salt, and sage; whisk together.
    2 tbsp butter, unsalted
    2 tbsp Dijon mustard
    ½ tsp salt
    ½ tsp sage
  • 3
    Pat the chicken thighs dry with paper towel and place in a baking dish. Brush the chicken thighs evenly with the butter mixture. Place in the oven on the bottom rack and bake for 20 minutes or until cooked through.
    2 lb chicken thighs, boneless skinless
  • 4
    Wash and dry the fresh produce.
    4 crowns broccoli
    1 lemon
  • 5
    Cut the broccoli head into small, bite-sized florets and thinly slice the thicker stem portions.
  • 6
    Place the broccoli on the baking sheet pan. Drizzle with olive oil and season with salt and pepper; toss on the pan to coat. Spread out in a single layer and place in the oven. Roast for 10 to 12 minutes.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ⅛ tsp black pepper
  • 7
    Thinly slice half of the lemon, stack the slices and then finely dice. Transfer chopped lemon, including peel (but not seeds), to a blender. Juice the other half of the lemon. Add lemon juice, honey, oil, and salt; blend until smooth.
    2 tbsp honey
    4 tbsp extra virgin olive oil
    1 tsp salt
  • 8
    Roughly chop the pecans. Remove broccoli from oven and toss in lemon dressing and pecans.
    ½ cup pecans, dry roasted
  • 9
    To serve, divide the chicken thighs and broccoli mixture between the dishes. Enjoy!