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sheet pan honey mustard chicken

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sheet pan honey mustard chicken

serves 4ingredients:2 or 3 medium carrots, sliced ¼-inch thick on the diagonal4 cups cauliflower florets, cut into 1-inch pieces1 leek, white and light green parts, sliced ¼-inch thick1 teaspoon dried or fresh thyme, divided4 tablespoons olive oil, divided¼ cup dijon mustard, grainy preferred2 teaspoons honeyfour 6-ounce boneless skinless chicken breastsdirections:heat oven to 425 degrees. line a rimmed baking sheet with parchment paper.in a large bowl, combine carrots, cauliflower and leeks. season with a good pinch of salt and a few grinds of black pepper and half the thyme. drizzle with 2 tablespoons olive oil and toss to combine. spread vegetables on baking sheet and roast for 15 minutes.while vegetables roast, make the honey-mustard sauce. in the same bowl you tossed the vegetables in, combine mustard, honey, remaining olive oil and thyme. whisk to combine.if chicken breasts are large, use a sharp knife to slice through each breast horizontally, so you have ½-inch thick pieces of chicken. season with salt and freshly ground pepper. brush each chicken breast with the honey-mustard mixture. remove baking sheet from oven and nestle chicken breasts among the vegetables. turn oven down to 400, and bake for another 15-18 minutes or until the chicken is cooked through and the internal temperature reaches 165 degrees. serve.— recipe inspired by “the school year survival cookbook” by laura keogh and ceri marsh