Description
A delightful blend of tangy mustard and sweet honey, this Honey Mustard Chicken with Spring Vegetables is a celebration of springtime cooking with fresh ingredients.
Ingredients
Scale
- 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
- 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 freshly cracked black pepper. Set aside.
- Add potatoes and shallots to the baking sheet. Drizzle with half of the olive oil and sprinkle with minced rosemary. Toss well.
- Roast potatoes for 15 minutes until they start to soften.
- Whisk together whole grain mustard, Dijon mustard, honey, apple cider vinegar, paprika, and garlic powder until smooth.
- Add chicken and green beans to the baking sheet, drizzle with remaining olive oil, and brush with honey mustard sauce.
- Return the pan to the oven and roast for an additional 18–20 minutes until the chicken reaches 165°F internally.
- Allow to rest for 5 minutes before serving.
Notes
Timing is key for cooking chicken correctly. Reserve some honey mustard sauce for serving on the side.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg