SHEET PAN HONEY MUSTARD CHICKEN WITH POTATOES AND BROCCOLI
Sheet pan honey mustard chicken with potatoes and broccoli is an easy all-in-one family friendly dinner with great seasoning and flavor. Just 10 minutes to prep and uses on-hand ingredients.
Provided by Kathryn Doherty
Categories Chicken
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 410 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 7 grams fat, Fiber 8 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1100 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SHEET-PAN HONEY MUSTARD CHICKEN
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.
DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.
Provided by Anna Stockwell
Categories Chicken Mustard Honey Olive Oil Potato Rosemary Garlic Lemon Juice Lettuce Salad Parsley Dinner Fall Winter One-Pot Meal Quick & Easy Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
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.
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