Sheet-Pan Honey Dijon Chicken and Potatoes

Ingredients

• 1.5 lb potatoes (Quartered; any kind)
• onion (Cut into wedges; amount not stated)
• 3 tbsp Dijon mustard
• 1.5 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• paprika (Amount not stated)
• black pepper (Some for the sauce, plus a light dusting over everything; amounts not stated)
• 2 tbsp olive oil
• 2 lb chicken thighs (Chicken breast may be substituted; cut/style not specified)
• salt (Light dusting over everything; amount not stated)
• brown rice (For serving, over a bed of rice; amount not stated)

Steps

1. 1

   Set the oven to 425°F (the on-screen temperature reads “4:00. 20. Five,” interpreted as 425).

2. 2

   Quarter the potatoes and place them in a bowl.

3. 3

   Cut the onion into wedges and add it to the bowl with the potatoes.

4. 4

   In another bowl, combine the Dijon mustard, honey, apple cider vinegar, garlic powder, paprika, and some black pepper.

5. 5

   Whisk the sauce ingredients together.

6. 6

   Add the olive oil to the sauce and mix it in.

7. 7

   Pour some of the sauce over the potatoes and onion, then toss to coat them.

8. 8

   Spread the coated potatoes and onion on a parchment-lined sheet pan.

9. 9

   Add the chicken thighs to the remaining sauce and mix to coat.

10. 10

    Add the coated chicken to the vegetables on the sheet pan.

11. 11

    Give everything a light dusting of salt and black pepper.

12. 12

    Bake for 30–35 minutes, until the chicken is cooked through.

13. 13

    After about 30 minutes, turn on the broiler to crisp the food. The source does not state a broiling duration.

14. 14

    Serve over a bed of brown rice.

Notes

The source does not specify the onion amount, paprika or pepper quantities, rice amount, or how long to broil. Chicken breast is offered as an alternative to thighs.

Nutrition per serving

• dinner
• main
• one-pan
• sheet-pan
• baked
• weeknight
• honey-Dijon