Honey Mustard Chicken Sheet Pan Dinner With Potatoes And Corn Food

HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)

Steps:

• Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
• Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
• Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
• Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
• OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

HONEY MUSTARD CHICKEN SHEET PAN DINNER WITH POTATOES AND CORN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
• Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
• Bake potatoes and corn in the preheated oven for 15 minutes.
• Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
• Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
• Continue baking until chicken is no longer pink in the center, about 20 minutes.

SHEET-PAN HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS

Steps:

• Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
• Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
• Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
• Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

SHEET PAN HONEY MUSTARD CHICKEN & VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, add potatoes, carrots, butternut squash, red onion, red pepper, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands gently toss to coat everything with.
• Spread vegetables out on a baking sheet in a single layer.
• Place chicken breasts on top of vegetables.
• In a small bowl, add honey, stone ground mustard, olive oil, dijon mustard, balsamic vinegar, fresh thyme, garlic powder, salt, and pepper. Using a whisk, stir everything together to form a sauce.
• Generously brush the sauce on the chicken breasts until none is left.
• Bake for 30 minutes.
• Turn the oven to broiler on HIGH and broil the chicken to give it a nice browning on top for 3-5 minutes. (chicken should have an internal temperature of 165 degrees in order to serve)
• Garnish with fresh thyme and serve.
• Note: depending on the thickness of the chicken, cooking times may vary

SHEET PAN HONEY MUSTARD CHICKEN WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 375.
• Mix together the Italian seasoning, paprika, salt, black pepper and garlic powder.
• In a small bowl, mix together the honey and mustards and stir well to mix. Reserve 2 tablespoons of the honey mustard mixture for later use.
• Season the chicken breasts on all sides with half of the seasoning mixture (reserve the other half for seasoning the potatoes) and then coat with the rest of the honey mustard mixture. Place the chicken breasts on a baking sheet coated with cooking spray.
• Place the potatoes on a second baking sheet. Drizzle with 2 teaspoons olive oil and then season with the remaining half of the reserved spice mixture. Use your hands to toss the potatoes together until well coated. Spread in a single layer on one side of the baking sheet.
• Roast the chicken and potatoes at 375 for 25 minutes.
• Meanwhile, toss the broccoli florets with the remaining 2 teaspoons of olive oil and season with the 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• After 25 minutes, remove the pan with the potatoes, add the seasoned broccoli to the other side of the pan and return to the oven.
• Continue cooking the chicken and vegetables for another 10-15 minutes, until the chicken is cooked through and the potatoes and broccoli are tender.
• Serve immediately, and drizzle the reserved honey mustard over the cooked chicken.

ONE PAN HONEY MUSTARD CHICKEN AND POTATOES

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet (see notes) over medium-high heat. Add the chicken, skin-side up. Season the skin with sea salt. Cook the chicken for 5 minutes then flip it over and continue to cook it until the skin is brown, about 5 more minutes. While the chicken is cooking, chop the potatoes
• Remove the pan from the heat and place the chicken into a bowl. Add all the sauce ingredients to the pan and whisk them together. Add the potatoes and stir so they are coated in the sauce. Nestle the chicken between the potatoes and pour any accumulated juices (from the bowl the chicken was in) back into the pan.
• Place the skillet in your oven and let it cook for 30 minutes. Carefully remove the pan from the oven (see notes) and add the broccoli. Put the skillet back into the oven and cook for another 15-20 minutes, or until the potatoes are soft.