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Honey Mustard–Glazed Chicken



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Amarante




 
 
    
 

Post Mon, Jul 12 2021, 2:25 pm
This was a very good all in one sheet pan meal. Mustard and honey is a classic combination and I love parsnips roasted. I just added a bagged toss salad to round out the meal for contrast.

I made a bit more sauce and tossed the chicken before placing on the sheet pan rather than drizzling over the chicken.

Honey Mustard–Glazed Chicken

Excerpt From: Good Housekeeping. “Good Housekeeping Sheet Pan Cooking.” Apple Books.

You can make this sweet glaze a day ahead of time. When it comes time to get cooking, it’s just a quick pop in the oven to chicken perfection.

ACTIVE TIME: 25 MINUTES TOTAL TIME: 1 HOUR

MAKES: 4 SERVINGS

1    pound parsnips, sliced on an angle
1    pound Yukon Gold potatoes, scrubbed and quartered
½ pound carrots, quartered lengthwise, then cut into 2-inch pieces
1    medium red onion, cut into 8 wedges
2    tablespoons olive oil
5    sprigs fresh thyme
Salt
4    chicken thighs
4    chicken drumsticks
Freshly ground black pepper
3    tablespoons Dijon mustard
2    tablespoons whole-grain mustard
2    tablespoons honey
1 tablespoon brown sugar

1 Preheat oven to 425°F. On a large baking sheet, toss parsnips, potatoes, carrots, onion, oil, thyme, and ½ teaspoon salt. Place baking sheet in oven and roast vegetables for 15 minutes.

2 Remove baking sheet from oven. Arrange chicken pieces in a single layer over vegetables. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Return baking sheet to oven and roast for 15 minutes.

3 In medium bowl, whisk together Dijon mustard, whole-grain mustard, honey, and brown sugar. After 15 minutes, remove baking sheet from oven. Drizzle mustard mixture over chicken and vegetables. Return baking sheet to oven and roast for 25 minutes, or until chicken is cooked through (165°F) and vegetables are tender. Serve chicken with vegetables.

EACH SERVING: ABOUT 760 CALORIES, 42G PROTEIN, 60G CARBOHYDRATE, 38G TOTAL FAT (9G SATURATED), 8G FIBER, 1,105MG SODIUM.

TIP: Prepare potatoes ahead of time to save time when preparing this meal. To prevent them from browning, cover potato pieces with cold water and juice from half of a lemon. Store in the refrigerator for up to 1 day. Before roasting the potatoes, drain the water and pat them dry.
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