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One-Sheet Hot Honey Mustard Chicken | halfbakedharvest.com

One-Sheet Hot Honey Mustard Chicken

One-Sheet Hot Honey Mustard Chicken

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Calories Per Serving: 530 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary – Metric

Instructions

  • 1. Before You Cook:
    Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
    Turn oven on to 450 degrees. Let preheat, at least 10 minutes
    Prepare a baking sheet with 1 Tbsp. olive oil
    2. Prepare the Chicken
    Pat chicken dry and season both sides with 1/4 tsp. salt.
    Evenly spread panko on a plate. Place chicken onto panko and flip, pressing gently to adhere to both sides.
    3. Roast the Chicken and Vegetables
    Place chicken on one side of prepared baking sheet. Drizzle evenly with 2 tsp. olive oil.
    Add Brussels sprouts to empty side of baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for sauce), and a pinch of pepper.
    Roast in hot oven, 15 minutes.
    Carefully remove from oven and flip chicken. Roast again in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 5-10 minutes.
    While chicken and vegetables roast, continue recipe.
    4. Make the Sauce
    Add butter to a microwave-safe bowl. Microwave until melted, 15-20 seconds.
    Stir in honey, mustard, chili powder (to taste), smoked paprika, remaining garlic salt, and red pepper flakes (to taste) until combined. Set aside.
    5. Finish the Dish
    Carefully remove sheet from oven. Top chicken with sauce.
    Roast again in hot oven until sauce starts to bubble, 1-2 minutes.
    Plate dish as pictured on front of card, seasoning with a pinch of salt (to taste). Bon appétit!
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This post was originally published on September 28, 2023
5 from 1 vote

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Comments

    1. Hey Nicole,
      Sorry about that, I’m not sure why they are missing! You will want to use 1 pound of Brussels sprouts. Let me know if you give this recipe a try!

      Reply