Honey Dijon Chicken And Vegetables Recipes

HONEY DIJON CHICKEN AND VEGETABLES

Steps:

• Rinse the chicken and pat dry. Place in a shallow bowl and pour the salad dressing over; marinate, covered, in the refrigerator for 6-8 hours.
• Preheat the oven to 350 degrees. Place the chicken in a greased baking dish. Place the vegetables around the chicken. Stir in the salt, pepper, chives and parsley to the mustard marinate. Pour over the chicken and veggies.
• Drizzle with honey and lemon juice.
• Bake for 1 hour.

SHEET PAN HONEY DIJON CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 450°F.
• Line a large sheet pan with parchment or foil (optional, but will make it easier to clean). (Note: The key to nice golden brown roasted vegetables is not to crowd them on the pan, so if it looks like your vegetables will be crowded, use two pans.)
• While the oven is heating, chop the Brussels sprouts and carrots.
• Toss the vegetables with 2 Tbsp cooking oil and season generously with some salt and pepper.
• Spread out on the sheet pan.
• Add the chicken thighs to the pan, nestling them between the vegetables.
• Drizzle the tops of the chicken with 1 Tbsp cooking oil and then season the tops of the chicken thighs with some salt and pepper.
• Transfer the pan to the oven and roast for 15 minutes to get the chicken and vegetables started cooking.
• Whisk together mayonnaise, honey, and mustard. Divide into two small bowls.
• After they have been cooking for 15 minutes, remove the chicken and vegetables from the oven. Use a spatula to turn the vegetables so that the cook evenly.
• Brush the first half of honey mustard over the tops of the chicken thighs. (Reserve the second half.)
• Return the sheet pan to the oven and continue cooking until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more. (The timing will vary depending on the size of the chicken thighs; when done, the chicken should register 165°F degrees in the middle).
• Serve chicken and vegetables with the remaining honey mustard for dipping.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).