Honey Mustard-Glazed Chicken Bake
Jump to recipeMake the entire family happy (and stuffed!) with this simple chicken and potatoes sheet pan dinner.
Ingredients
- 1 lb.
parsnips, sliced on an angle
- 1 lb.
Yukon Gold potatoes, scrubbed and quartered
- 1/2 lb.
carrots, quartered lengthwise, then cut into 2-inch pieces
- 1
medium red onion, cut into 8 wedges
- 2 Tbsp.
olive oil
- 5
sprigs fresh thyme
- 4
small chicken thighs (about 1 1/2 lb.)
- 4
small chicken drumsticks (about 1 lb.)
- 3 Tbsp.
Dijon mustard
- 2 Tbsp.
whole-grain mustard
- 2 Tbsp.
honey
- 1 Tbsp.
brown sugar
Directions
- Step 1Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
- Step 2Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
- Step 3In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables.
Nutritional information (per serving): About 760 calories, 38 g fat (9 g saturated), 42 g protein, 995 mg sodium, 60 g carb, 8 g fiber.
This recipe was featured in Good Housekeeping's book, Sheet Pan Cooking.
Make-ahead tip: Vegetables can be prepared for roasting up to 1 day before, covered and refrigerated. (Place cut potatoes in bowl. Fill with enough cold water to cover plus the juice of 1/2 lemon to prevent browning. Drain and pat dry before roasting.) Glaze can be made up to 1 day ahead.
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