Mustard Glazed Sheet Pan Chicken Story

Mustard Glazed Sheet Pan Chicken

This dish is an homage to an old family favorite, with a fresh spin, and amped up flavor.

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INGREDIENTS

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Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Scatter the asparagus, carrots, scallions, potatoes and garlic evenly on the tray.

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Drizzle with olive oil and season with salt and pepper. In a small bowl whisk together the mustard, brown sugar, honey and a pinch of salt.

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Nestle the chicken thighs on the sheet pan and season them with kosher salt and pepper. Brush the chicken liberally with the mustard glaze and drizzle a little glaze over the vegetables as well.

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Scatter the thyme sprigs over the vegetables and the chicken. Roast for 30-35 mins, rotating the pan occasionally to be sure the vegetables roast evenly.

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Remove when the chicken is cooked through (an instant read thermometer should read 160 degrees F) and the skin is browned and crispy. Serve immediately.

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MORE RECIPES

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