KELSEYS STEAKHOUSE RECIPES

Steps:

• Preheat oven to 425°F and line a sheet tray with parchment paper or aluminum foil, if desired, for easier cleanup
• Using a food processor, process pretzels until finely ground; transfer to shallow dish
• Spread flour in second shallow dish
• Beat eggs and 2 tablespoons mustard in third shallow dish
• In a separate mixing bowl, whisk remaining ? cup mustard with honey and set aside
• Pat chicken dry and season with salt and pepper
• Using tongs, dredge a chicken thigh in flour, dip in egg mixture, then coat with pretzel crumbs and press gently to adhere
• Transfer chicken to one side of the sheet pan
• Repeat with remaining chicken thighs
• Toss potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper
• Transfer to other side of the baking sheet and reserve the bowl
• Drizzle both the chicken and potatoes liberally with olive oil
• Transfer to oven and cook for 15 minutes
• Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in
• Drizzle with olive oil, season with salt and pepper and toss to coat
• Remove sheet pan from the oven and add the green beans and tomatoes to the open space on the pan (some overlap is fine)
• Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender