4-6 Chicken thighs
4-5 large potatoes, cut into medium size pieces
1/2 pound asparagus trimmed and cut in half
Honey Dijon Sauce:
4 tablespoons honey Dijon mustard
2 tablespoons stone ground mustard or Dijon mustard
1 tablespoon olive oil
1-2 cloves garlic, chopped
4 tablespoons agave syrup
1/2 tablespoon garlic powder
1 teaspoon sea salt
Fresh ground pepper, to taste
1-2 tablespoons water
2-3 tablespoons fresh grated Parmesan cheese
Preheat over to 375 degrees.
Mix together all the ingredients for thehoney Dijon sauce in a medium to large size bowl.
Line a sheet pan with parchment paper or tin foil.
Place the chicken thighs and potatoes in the bowl with the honey Dijon sauce. Mix gently but well.
Place the potatoes and chicken on the parchment lined pan and bake for 55 minutes, turning potatoes half way through. Set aside the remaining Dijon sauce.
Once the 55 minutes is up, throw the asparagus into the bowl with the leftover Dijon sauce and immediately put on the sheet pan. Making sure to pour the rest of the sauce on the potatoes and chicken.
Return to oven for about 5 mins or just until the asparagus is starting to get tender.