Sheet Pan Honey Mustard Chicken & Roasted Root Veggies

Jan 2018

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.


It’s January, the holidays are over, the days are still short and it’s cold outside. I am certain you know this short-list of facts all too well, right? I don’t know about you, but for me, all of that adds up to mean I am in the middle of a mealtime slump. 

Every day it’s the same struggle. It’s a scramble and get food on the table, I’m trying to eat healthily,  and honestly – I don’t really feel like cooking. Can you relate? If so – I have the perfect solution! Sheet Pan meals are easy to prepare (actually all the prep can even be done a day ahead), are baked in under an hour and the clean-up is a real breeze.

This Sheet Pan Honey Mustard Chicken with roasted sweet potatoes, parsnips, carrots, celery & cabbage is not only easy to prepare and healthy, it’s also packed with flavor.

Here’s what you’ll need to assemble this meal:

Start off with boneless skinless chicken thighs. Chicken thighs are a great protein to roast in the oven because they cook quickly and still remain tender and juicy. Added bonus — they are inexpensive too!

Next, prepare the honey mustard glaze/marinade and pour it over the chicken. Let the chicken marinade, covered and in the fridge until it’s time to place in the oven. Oh and by the way, if you happen to have any honey that has crystalized, this is a perfect way to make use of it.

While the chicken is soaking in the honey mustard sauce, prepare the veggies by peeling and chopping. (Try to keep the veggies a similar length and thickness so they can cook evenly without burning or being undercooked) 

For this recipe, I used:

  • red cabbage
  • parsnips
  • carrots
  • celery stalks 
  • white onion

But you can use any combination of your favorite, seasonal veggies. Some of my favorites include asparagus, Brussels sprouts, cauliflower, bell pepper, mushrooms, winter squash and sliced new potatoes. Once the veggies are prepped, place them in a large mixing bowl and toss with salt, pepper & canola oil.

Divide veggies evenly between the two lined baking sheets and spread  into a single layer. Place veggies in the preheated oven and bake for 20 minutes (aren’t these colors gorgeous?!).

Remove from oven, place marinating chicken atop the roasting vegetables (half of the chicken on each sheet pan) and return to the oven. Continue baking for 25 minutes (more or less depending upon the thickness of the chicken thighs).

Once chicken is cooked through adjust your oven to the “Broil-High” setting and broil for 1-2 minutes in order to add a little color to the chicken. Be sure to keep a close eye on the chicken and veggies – it can burn in the blink of an eye.

When the chicken has reached a medium golden color and is cooked through, cooking time is complete!

Just a few steps and in under an hour you’re serving a yummy dinner that’s so simple to make (and healthy too). Juicy, flavorful chicken and perfectly roasted veggies – it really is the perfect meal.

Sheet pan dinners really have changed my perspective on dinnertime. Whether its chicken or pork chops or flat iron steak, the possibilities are limitless – which means no more mealtime slump!

Sheet Pan Honey Mustard Chicken and Root Veggies
Serves 6
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Ingredients
  1. 3-4 lbs boneless skinless chicken thighs, trimmed of fat
Marinade
  1. 1/2 c honey
  2. 1/3 - 1/2 c country style, mild dijion mustard
  3. 1/3 c fresh Italian parsley, chopped
  4. 1 clove garlic minced
  5. 1/4 t salt & pepper
Oven Roasted Veggies
  1. 2 sweet potatoes, peeled & cut into sticks (4” in length)
  2. 1 medium parsnip, peeled & cut into sticks (4” in length)
  3. 2-3 medium carrots, cut into sticks (4” in length)
  4. 3 celery stalks, cut into sticks (4” in length)
  5. 1/2 small head of red cabbage, chopped into 1/2” x 4” strips
  6. 1/2 medium white onion, thinly sliced
  7. 3 T canola oil
  8. s & p to taste
Instructions
  1. Preheat oven to 375°. Line two baking sheets with parchment and set aside. In a medium glass or metal mixing bowl, combine marinade ingredients. Add the chicken thighs to the honey mustard marinade and toss to coat. Cover the marinating chicken with plastic wrap and refrigerate while preparing the vegetables (around 30 - 40 minutes in total).
  2. After veggies are chopped and prepared as directed in the above ingredient list, place them in a large mixing bowl, add canola oil, 1/2 - 1 teaspoon of salt & 1/2 teaspoon of pepper. Toss to coat.
  3. Divide veggies evenly between the two lined baking sheets and spread into a single layer. Place veggies in the preheated oven and bake for 20 minutes*.
  4. Remove from oven, place marinating chicken atop the roasting vegetables (half of the chicken on each sheet pan) and return to the oven. Continue baking for 25 minutes (more or less depending upon the thickness of your chicken thighs).
  5. Once chicken is cooked through adjust your oven settings to the “Broil High” setting and broil for 1-2 minutes in order to add a little color to the chicken. Be sure to keep a close eye on the chicken and veggies - it can burn in the blink of an eye.
  6. When the chicken has reached a medium golden color and is cooked through, remove from oven and serve.
  7. Serves 6
Notes
  1. *If you prefer crispy veggies, skip the first 20 minutes of roasting and just roast the chicken and veggies together for approximately 25 minutes or until the chicken is cooked through.
Adapted from Food for a Year :: One Pan Sausage, Tomato & Eggplant Dinner
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