Zachary Doll Family

From A to Z and everywhere in between

Sheet Pan Chicken

light
Cuisine
American
Dish Type
Entree
Prep Time
10 minutes
Cook Time
30 minutes
Yield
8 servings

Ingredients

  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pound small red potatoes
  • 2 tablespoons olive oil
  • 1 pound chicken breasts
  • 2 pounds broccoli
  • 1 red onion

Directions

  1. Place large rimmed baking sheet in oven on middle rack
  2. Preheat oven to 425˚F.
  3. Whisk honey, dijon mustard, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon salt in small bowl. Set aside.
  4. Halve the potatoes and toss in large bowl with 1 tablespoon oil and 1/4 teaspoon salt.
  5. Place on pre-heated baking sheet and roast for 15 minutes.
  6. Cut the broccoli, onion, and chicken into bite size pieces (~1 inch) and toss in large bowl with 1 tablespoon oil and 1/4 teaspoon salt.
  7. Place chicken mixture on sheet pan and pour half of the set aside dressing over the baking sheet. Toss to evenly coat and then spread into single layer.
  8. Roast for 10 more minutes.
  9. Pour remaining dressing over the baking sheet, toss, and spread back into a single layer.
  10. Roast until the chicken is cooked through, about 5 minutes.

This is our go-to recipe for a quick weeknight dinner when we need left overs.