ONE PAN HONEY MUSTARD CHICKEN AND VEGGIES

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Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!

HOW DO YOU MAKE THIS EASY AND HEALTHY ONE PAN DINNER?

• You'll start by preheating the oven to 425 degrees F and then lining a very large baking sheet with heavy duty foil, parchment, or a liner.
• On that pan you'll put the cut veggies, oil, and seasonings! Those will bake first.
• Meanwhile you'll salt and pepper both sides of the chicken thighs and drumsticks.
• Remove the baking sheet and toss the veggies gently. Arrange the chicken pieces in a single (and not overlapping) layer around the veggies. This goes back in the oven for another 15 minutes.
• Meanwhile you'll prepare the sauce by mixing together the dijon mustard, whole-grain mustard, honey, and brown sugar. That gets whisked together and drizzled evenly over the chicken and veggies.
• Everything bakes once more until the chicken is cooked through and veggies are tender. And before you know you've got a delicious chicken and veggie dinner ready to devour! ??

IS THIS ONE PAN HONEY MUSTARD CHICKEN AND VEGGIES HEALTHY?

• Yes!! Not only is it packed with so many good-for-you veggies, but it's also sweetened mainly by a natural sweetener (honey). The benefits of honey are most noticed when it is replacing another unhealthier sweetener like white sugar. While there is a little brown sugar in this dish, the amount is very small. You can also use coconut sugar in place of the brown sugar if you're looking to completely remove refined sugars.

INGREDIENTS

• 1 pound baby Yukon gold potatoes, quartered
• 1 pound carrots, quartered and then cut into 2 inch pieces
• 1 small red onion, cut into 8 large wedges
• 4 chicken thighs
• 4 chicken drumsticks
• 2 and ½ tablespoons olive oil
• 4-6 sprigs of fresh thyme
• Fine sea salt and freshly cracked pepper, to taste

Sauce

• 2 tablespoons honey
• 1 tablespoon brown sugar
• 3 tablespoons Dijon mustard (don't use regular mustard!)
• 2 tablespoons whole-grain mustard

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Line a very large baking sheet with heavy duty foil, parchment, or a liner. Set aside.
2. On the prepared pan, add the quartered potatoes, carrot pieces, and red onion wedges. Sprinkle salt and pepper over (to taste, I add about ½ teaspoon of each), thyme, and olive oil. Gently toss together. Bake in preheated oven for 15 minutes.
3. Meanwhile salt and pepper both sides of the chicken thighs and drumsticks.
4. Remove the baking sheet and toss the veggies gently. Arrange the chicken pieces in a single (and not overlapping) layer around the veggies.
5. Return to the oven for 15 minutes.
6. Meanwhile prepare the sauce by mixing together the dijon mustard, whole-grain mustard, honey, and brown sugar. Add a sprinkle of salt and pepper and whisk together.
7. Drizzle this mixture evenly over the chicken and veggies.
8. Return the pan once again and bake for another 20-25 minutes or until the chicken is cooked through (will register 165 degrees F on a thermometer) and serve with veggies.
9. Enjoy immediately!