Sheet Pan Honey Mustard Chicken and Veggies

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 45 minutes

材料

½ cup mayonnaise

1 Tbsp Dijon mustard

1 Tbsp yellow mustard

3 Tbsp honey

1 tsp apple cider vinegar

⅛ tsp garlic powder

⅛ tsp paprika

½ tsp salt (divided)

½ tsp black pepper (divided,, freshly cracked )

4 chicken thighs (boneless, skinless, 1.5lb, 680g )

3 medium red potatoes (washed and medium cubed, heaping 2.5 cups, 1.5lb, 680g )

1 red onion (large dice, heaping 1 cup, 272g)

8 oz. green beans (trimmed, 227g )

2 carrots (chopped,, heaping ½ cup, 142g )

2 Tbsp vegetable oil

手順

Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.

Make the sauce

In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.

Toss

Add the chicken thighs to the honey mustard and toss to coat.

Arrange

Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.

Pour

Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.

Cook

Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.

Serve

Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

栄養

• カロリー: 592 kcal
• 脂肪総量: 33 g
• ナトリウム: 707 mg
• 炭水化物総量: 49 g
• 食物繊維: 6 g
• タンパク質: 27 g