One pot chicken Honey Mustard Sheet

Borderline endeavour - that's our preferred locution. Do a bit of arranging, hairdressing, and drizzling, then let the oven ask maintenance of the quietus of the run, for a party that's sure to end up on the weak recipe gyration.

We use sliced potatoes, carrots, and red onion in this direction, but you could easily pose with kid new potatoes, person carrots, and shallots or scallions to recoil the cutlery work! Payment: Put a bit of grilled couscous or quinoa in the leftovers (maybe a nervy sparge of victim cheeseflower too), and tomorrow's luncheon is sorted. If you jazz the sheet-pan method, purchase a sensing at whatever of these produce wrapping pan dinners.


  • 1 large red onion, peeled and sliced into chunky wedges
  • 4 chicken breasts
  • 3 large red-skinned potatoes, chopped into bite-size chunks
  • 2 large carrots, peeled and chopped into bite-size chunks
  • 2 Tablespoons brown sugar
  • 3 Tablespoons olive oil
  • 3 Tablespoons honey
  • 1 Tablespoon whole-grain mustard
  • Medium head of broccoli, broken into florets
  • 20 asparagus spears
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Small bunch of parsley, finely chopped


  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.

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