Honey Balsamic Sheet Pan Chicken

Serves 4


2 or 3 medium carrots, sliced ¼-inch thick on the diagonal

4 cups cauliflower florets, cut into 1-inch pieces

1 leek, white and light green parts, sliced ¼-inch thick

1 teaspoon dried or fresh thyme, divided

4 tablespoons olive oil, divided

¼ cup Dijon mustard, grainy preferred

2 teaspoons honey

Four 6-ounce boneless skinless chicken breasts


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    Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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


Source : http://www.mercurynews.com/2017/09/16/quick-dinner-recipe-sheet-pan-honey-mustard-chicken/

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