Sheet Pan Honey Mustard Chicken
Minggu, 08 September 2019
INGREDIENTS
·
3
large red-skinned potatoes, chopped into bite-size chunks
·
2
large carrots, peeled and chopped into bite-size chunks
·
1
large red onion, peeled and sliced into chunky wedges
·
4
chicken breasts
·
3
tablespoons honey
·
1
tablespoon whole-grain mustard
·
2
tablespoons brown sugar
·
3
tablespoons olive oil
·
1/2
teaspoon salt
·
1/2
teaspoon ground black pepper
·
1
medium head of broccoli, broken into florets
·
20
asparagus spears
·
Small
bunch of parsley, finely chopped
DIRECTIONS
1. Preheat
the oven to 400 degrees Fahrenheit.
2. Arrange
the potatoes, carrots, onion, and chicken breasts on a large sheet pan.
3. Mix together the honey, mustard, and brown sugar.
Brush this mixture on the chicken breasts. Drizzle two tablespoons of the oil
over the chicken and vegetables, then sprinkle on the salt and pepper. Bake in
the oven for 25 minutes.
4. Take the sheet pan out of the oven. Use a spatula
to turn the vegetables over, then add the broccoli and asparagus. Drizzle on
the remaining oil and sprinkle on another pinch of salt and pepper. Place back
in the oven to cook for a further 5-10 minutes until the chicken is cooked
through and the vegetables are tender.
5. Sprinkle with parsley and serve!