Sheet Pan Honey Mustard Chicken & Veggies

photo credit:dontrey britt-Hart

Ingredients:
8 boneless, skinless chicken thighs
16 ounces Brussels Sprouts, halved
½ Vidalia onion, sliced
1 large red bell pepper, coarsely chopped
8 yellow baby potatoes, quartered
½ cup honey
½ cup Dijon mustard
4 garlic cloves, finely chopped
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F.

2. In a medium bowl, combine the honey, mustard, garlic, thyme, rosemary, salt, pepper, and olive oil. Stir until well blended and set aside.

3. In a large bowl, combine the Brussels sprouts, onions, bell peppers, and potatoes.

4. Line a baking sheet with parchment paper and assemble the chicken thighs in the center.

5. Spoon the honey mustard mixture over the chicken thighs, lightly covering each one. Season to taste with salt and pepper.

6. Pour the remaining honey mustard over the vegetables in the large bowl, toss to coat, and pour around the chicken on the baking sheet.

7. Bake for 40 - 45 minutes.

8. Wham! Bam! Dinner in one pan.

My Two Cents:

• This sophisticatedly simple recipe is a one-pan wonder of textures and flavors that makes dinnertime a sweet-and-sassy, mustard-glazed cinch.

• Golden-roasted chicken, a garden of vibrant veggies, and a tangy, bold sauce with fresh herbs? Yes, yes, and yes.

• Enjoy as is or serve over a bed of brown or white rice.

• Sheet pan dinners are fabulous every day of the week, but especially so after a long day of work or school. And the parchment paper makes cleanup a breeze.

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Sheet Pan Honey Mustard Chicken & Veggies

Author: Dontrey Britt-Hart

This sophisticatedly simple recipe is a one-pan wonder of textures and flavors that makes dinnertime a sweet-and-sassy, mustard-glazed cinch.

Ingredients

• 8 boneless, skinless chicken thighs
• 16 ounces Brussels Sprouts, halved
• ½ Vidalia onion, sliced
• 1 large red bell pepper, coarsely chopped
• 8 yellow baby potatoes, quartered
• ½ cup honey
• ½ cup Dijon mustard
• 4 garlic cloves, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F.
2. In a medium bowl, combine the honey, mustard, garlic, thyme, rosemary, salt, pepper, and olive oil. Stir until well blended and set aside.
3. In a large bowl, combine the Brussels sprouts, onions, bell peppers, and potatoes.
4. Line a baking sheet with parchment paper and assemble the chicken thighs in the center.
5. Spoon the honey mustard mixture over the chicken thighs, lightly covering each one. Season to taste with salt and pepper.
6. Pour the remaining honey mustard over the vegetables in the large bowl, toss to coat, and pour around the chicken on the baking sheet.
7. Bake for 40 - 45 minutes.
8. Wham! Bam! Dinner in one pan.

Notes

My Two Cents:

• This sophisticatedly simple recipe is a one-pan wonder of textures and flavors that makes dinnertime a sweet-and-sassy, mustard-glazed cinch.
• Golden-roasted chicken, a garden of vibrant veggies, and a tangy, bold sauce with fresh herbs? Yes, yes, and yes.
• Enjoy as is or serve over a bed of brown or white rice.
• Sheet pan dinners are fabulous every day of the week, but especially so after a long day of work or school. And the parchment paper makes cleanup a breeze.

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