Of course! It seems your title got cut off, but based on the classic pairing, I’ll complete it as “Honey Mustard Chicken with Roasted Asparagus and Garlic Herb Potatoes.”
This is a fantastic, well-rounded meal where everything can cook in the oven at the same time, making cleanup a breeze.
Here’s the complete recipe for a delicious and satisfying dinner.
Honey Mustard Chicken with Roasted Asparagus & Garlic Herb Potatoes
A complete sheet pan meal that’s bright, savory, and perfectly balanced.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Servings: 4
Ingredients
For the Honey Mustard Chicken:
· 4 boneless, skinless chicken breasts (or thighs)
· ¼ cup Dijon mustard
· 2 tbsp whole-grain mustard
· 3 tbsp honey
· 2 tbsp olive oil
· 2 cloves garlic, minced
· 1 tbsp fresh lemon juice
· ½ tsp smoked paprika
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish)
For the Roasted Asparagus:
· 1 bunch of asparagus (about 1 lb), woody ends trimmed
· 1 tbsp olive oil
· 1 clove garlic, minced (optional)
· Salt and black pepper to taste
· Lemon zest (from the lemon you juiced for the chicken)
For the Garlic Herb Potatoes:
· 1.5 lbs baby potatoes, halved (or Yukon Golds, cut into 1-inch chunks)
· 2 tbsp olive oil
· 3 cloves garlic, minced
· 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
· 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
· Salt and black pepper to taste
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the Potatoes: In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated. Spread them out on one half of the baking sheet. They go in first because they take the longest to cook.
- Par-Bake the Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 15 minutes.
- Prepare the Chicken & Asparagus: While the potatoes are par-baking, prepare the other components.
· Chicken: In a medium bowl, whisk together the Dijon mustard, whole-grain mustard, honey, 2 tbsp olive oil, 2 minced garlic cloves, lemon juice, smoked paprika, salt, and pepper. Place the chicken breasts in the bowl and toss to coat thoroughly.
· Asparagus: Place the trimmed asparagus on the other half of the baking sheet. Drizzle with 1 tbsp of olive oil, add the optional minced garlic, and season with salt and pepper. Toss to coat. - Assemble the Sheet Pan: After the potatoes have roasted for 15 minutes, carefully remove the hot baking sheet from the oven. Push the potatoes to one side. Place the honey mustard-coated chicken breasts in the center of the pan. Arrange the asparagus on the remaining side in a single layer.
- Roast Everything Together: Return the baking sheet to the oven and roast for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C), the potatoes are golden and fork-tender, and the asparagus is crisp-tender.
- Serve: Remove from the oven. If desired, spoon any extra honey mustard sauce from the pan over the chicken. Garnish with fresh parsley and a sprinkle of lemon zest over the asparagus. Serve immediately.
Chef’s Tips & Variations
· Even Cooking: For perfectly even chicken, try to use chicken breasts that are similar in size. You can also pound the thicker ends to a uniform ½-inch thickness.
· Sauce on the Side: Reserve a small amount of the honey mustard mixture before coating the raw chicken to use as a dipping sauce at the table.
· Add Crunch: For a crispy topping, sprinkle the chicken with a mixture of Panko breadcrumbs and a little Parmesan cheese before baking.
· Vegetable Swap: Don’t have asparagus? This method works perfectly with broccoli florets, green beans, or sliced zucchini.
· Probe Thermometer: The easiest way to know the chicken is done is to use a meat thermometer.
Enjoy your complete and delicious meal