Description
This honey mustard chicken with spring vegetables is an easy sheet pan dinner made with juicy chicken, potatoes, and green beans. Sweet, tangy, and perfect for busy weeknights or spring meal prep.
Ingredients
Chicken & Vegetables
-
2 pounds boneless, skinless chicken breasts
-
1½ teaspoons sea salt
-
¼ cup extra-virgin olive oil
-
2 large shallots, roughly chopped (about 1 cup)
-
1 pound fingerling or Yukon gold potatoes, cut into 1½-inch pieces
-
1 tablespoon minced fresh rosemary
-
½ pound green beans, trimmed
-
Freshly cracked black pepper, to taste
Honey Mustard Sauce
-
¼ cup whole grain mustard
-
2 tablespoons Dijon mustard
-
⅓ cup honey
-
1 tablespoon unfiltered apple cider vinegar
-
½ teaspoon paprika
-
½ teaspoon garlic powder
Instructions
-
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
-
Season the chicken on both sides with sea salt and black pepper. Set aside.
-
Prepare the vegetables: Add potatoes and shallots to the baking sheet. Drizzle with half of the olive oil and sprinkle with rosemary. Toss well and spread into an even layer.
-
Roast potatoes first for 15 minutes until just starting to soften.
-
Make the sauce: In a bowl, whisk together whole grain mustard, Dijon mustard, honey, apple cider vinegar, paprika, and garlic powder until smooth and glossy.
-
Add chicken & beans: Remove the pan from the oven. Push potatoes aside, add chicken breasts and green beans. Drizzle remaining olive oil over beans.
-
Brush generously with honey mustard sauce.
-
Return to oven and roast for 18–20 minutes, until chicken reaches 165°F internally and sauce is lightly caramelized.
-
Rest & serve: Let rest 5 minutes before serving so juices stay locked in
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 474