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Sheet Pan Honey Dijon Chicken and Asparagus

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16427-Sheet-pan honey Dijon chicken and asparagus

Dietary Restrictions

  • gluten_free

Instructions

  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.

Tips:

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

This recipe also works nicely with chicken legs or drumsticks.

Ingredients

  • 1/4 cup Wholesome Organic Honey
    Wholesome-Organic-Honey
    Organic Honey
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  • 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

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