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Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:50
Cook
01:00
Total Time
Ingredients & Directions
Directions
Sheet Pan Honey Mustard Chicken and Potatoes
4-5
Springer Mountain Farms Boneless Skinless Breasts, pounded lightly until similar thickness (for more even cooking)
1 lb
Small new potatoes, halved
1 lb
Baby carrots
1
Small shallot, peeled and sliced thinly
1/3 cup
Stone ground mustard/brown mustard
1 tablespoon
Yellow mustard
1/4 cup
Honey
1/2 tablespoon
Soy sauce
1/2 tablespoon
White wine vinegar
1 teaspoon
Dried thyme
1/2 teaspoon
Garlic powder
Salt & Pepper, to taste
Fresh parsley, chopped for garnish
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Season chicken and potatoes with salt and pepper.
- In a small mixing bowl, combine mustards, honey, soy sauce, vinegar and thyme.
- Toss potatoes, carrots and shallots in half of the honey mustard mixture and spread evenly on sheet pan.
- Bake vegetables in oven for 30 minutes.
- Once the vegetables are in the oven, marinate the chicken breasts in the other half of the honey mustard mixture.
- After the vegetables have cooked for 30 minutes, make room for the chicken breasts to be spaced evenly on pan among vegetables, and pour any extra honey mustard over the chicken.
- If the veggies are looking a little dry, you can spray a little olive oil cooking spray over them, and place sheet pan back in oven for about an additional 20 minutes or until the internal temperature of the chicken breasts reaches 165°F.
- Garnish with freshly chopped parsley.
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Sheet Pan Honey Mustard Chicken and Potatoes
Yield: 4
00:10
Prep
00:50
Cook
01:00 Total Time
Ingredients
Directions
Sheet Pan Honey Mustard Chicken and Potatoes
4-5
Springer Mountain Farms Boneless Skinless Breasts, pounded lightly until similar thickness (for more even cooking)
1 lb
Small new potatoes, halved
1 lb
Baby carrots
1
Small shallot, peeled and sliced thinly
1/3 cup
Stone ground mustard/brown mustard
1 tablespoon
Yellow mustard
1/4 cup
Honey
1/2 tablespoon
Soy sauce
1/2 tablespoon
White wine vinegar
1 teaspoon
Dried thyme
1/2 teaspoon
Garlic powder
Salt & Pepper, to taste
Fresh parsley, chopped for garnish
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Season chicken and potatoes with salt and pepper.
- In a small mixing bowl, combine mustards, honey, soy sauce, vinegar and thyme.
- Toss potatoes, carrots and shallots in half of the honey mustard mixture and spread evenly on sheet pan.
- Bake vegetables in oven for 30 minutes.
- Once the vegetables are in the oven, marinate the chicken breasts in the other half of the honey mustard mixture.
- After the vegetables have cooked for 30 minutes, make room for the chicken breasts to be spaced evenly on pan among vegetables, and pour any extra honey mustard over the chicken.
- If the veggies are looking a little dry, you can spray a little olive oil cooking spray over them, and place sheet pan back in oven for about an additional 20 minutes or until the internal temperature of the chicken breasts reaches 165°F.
- Garnish with freshly chopped parsley.
