One Pan Honey Mustard Chicken and veggies bakes on a bed of rice and lentils for a simple and healthy weeknight dinner that will feed your whole family in one dish! Customize with whatever veggies your family likes best!
2 teaspoons finely chopped garlic, about 4 cloves, divided
2 tablespoons olive oil
1 lb bone-in chicken thighs with skin
1 cup jasmine rice
½ cup green lentils
½ cup chopped yellow onion (about ¼ large onion)
3 cups vegetable broth
6 cups broccoli and cauliflower florets
Instructions
Preheat the oven to 400°F.
In a large bowl mix together the mustard, honey, curry powder, black pepper, half of the garlic, and olive oil. Add the chicken, mix together until the chicken is covered with the marinade. Let sit while you prepare the remaining ingredients. You can let the chicken marinate overnight.
In a large baking dish, like this one, combine rice, lentils, onion, and remaining garlic. Mix together. Add the broth, broccoli and cauliflower florets.
Using tongs, add the marinated chicken on top. Brush any leftover sauce on top of the chicken.
Cover and bake for 20 minutes. Remove from the oven, uncover, toss the rice, lentils and vegetables together.
Return to the oven for another 30 minutes, until the internal temperature of the chicken reaches 165°F and the rice is fully cooked. Enjoy warm!