Fustini's Oils and Vinegars
Honey Mustard Sheet Pan Chicken

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Honey Mustard Sheet Pan Chicken

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Honey Mustard Sheet Pan Chicken



Prep Time20 min Cook Time40 min Total Time60 min Servings6 Dairy Free

Ingredients

  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 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 Pure Michigan honey
  • 3 tablespoons Dijon 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
  • 1/4 cup pomegranate seeds, optional

Hint

Adapted from tasteofhome.com


Directions

Step 1. 

Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze the juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into the pan. Bake 25 minutes.


Step 2. 

Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; 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. If desired, sprinkle with pomegranate seeds.




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