HONEY MUSHROOM RECIPE RECIPES

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SHEET-PAN HONEY MUSTARD CHICKEN RECIPE: HOW TO MAKE IT



Sheet-Pan Honey Mustard Chicken Recipe: How to Make It image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 13

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 olive oil
1/3 cup 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

Steps:

  • 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 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 pan. Bake 25 minutes., 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 chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, FatContent 26g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 548mg sodium, CarbohydrateContent 22g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

SHEET-PAN HONEY MUSTARD CHICKEN RECIPE: HOW TO MAKE IT



Sheet-Pan Honey Mustard Chicken Recipe: How to Make It image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 13

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 olive oil
1/3 cup 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

Steps:

  • 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 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 pan. Bake 25 minutes., 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 chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, FatContent 26g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 548mg sodium, CarbohydrateContent 22g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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