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Sheet Pan Honey Dijon Chicken and Asparagus

Test Description
16427-Sheet-pan honey Dijon chicken and asparagus

Dietary Restrictions

  • gluten_free


  1. Preheat oven to 425ºF. Line baking sheet with foil; spray with cooking spray.
  2. Stir together honey, lemon zest, lemon juice, mustard, oil, thyme, garlic, salt and pepper in small bowl. Set aside.
  3. Drizzle potatoes and shallots with 3 tbsp honey mixture; toss to coat. Arrange on greased, foil-lined baking sheet. Roast for 10 minutes.
  4. Drizzle chicken with 1/3 cup honey mixture; toss to coat. Add to baking sheet; roast for 15 minutes.
  5. Toss asparagus with remaining honey mixture and add to baking sheet. Roast for 12 to 15 minutes or until chicken is golden brown and instant-read thermometer registers 165ºF when inserted into thickest part of thigh, and potatoes and asparagus are tender.
  6. Sprinkle with chives and parsley before serving.


Replace lemon with lime or orange for a different citrus kick.

This recipe also works nicely with chicken legs or drumsticks.


  • 1/4 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • 1/2 tsp grated lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp grainy mustard
  • 2 tbsp olive oil
  • 1 tbsp finely chopped fresh thyme
  • 2 cloves garlic
  • 1/2 tsp each salt and pepper
  • 1 lb baby potatoes, halved
  • 6 shallots, halved
  • 8 bone-in, skin-on chicken thighs (about 3 lb)
  • 1 lb asparagus, trimmed
  • 1 tbsp each finely chopped fresh chives and parsley