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Honey Mustard Sheet Pan Chicken
Honey Mustard Sheet Pan Chicken
20 minutes
40 minutes
Meat and Poultry
Ingredients
- 2 - 2 1/2 lbs chicken cuts of choice
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 medium lemons
- 1/3 cup Fustini's Meyer Lemon olive oil
- 1/3 cup honey
- 3 tablespoons Harwood Horseradish Mustard
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 cup water
- 1/2 pound fresh green beans, trimmed
- 6 miniature sweet peppers, sliced into rings
Directions
- Preheat oven to 425°,. Place chicken in a greased 15x10x1-in. sheet pan. Sprinkle with salt and pepper. Thinly slice 1 lemon, place over chicken.
- Cut the remaining lemon crosswise in half, squeeze the juice into a small bowl. Whisk in olive oil, honey, mustard, garlic and paprika. Pour half the sauce over the chicken, reserve the remaining sauce for beans. Pour water into the pan. Bake for 25 minutes.
- Meanwhile, combine beans, sweet peppers, remaining sauce, salt and pepper to taste and toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in the chicken reads 170°,-175°, and beans are tender, 15-20 minutes.
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