Honey-Mustard Chicken with Roasted Winter Vegetables

Honey-Mustard Chicken

with Roasted Winter Vegetables

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

Tonight’s simple, seasonal recipe offers plenty of crowd-pleasing flavor. Sweetened up in the oven, a medley of Brussels sprouts, cauliflower and carrots makes for a hearty accompaniment to our chicken. We’re coating the chicken with a blend of flour and warm spices, then serving it with a classic honey-mustard sauce (made with sweet honey and sharp Dijon) for dipping or drizzling.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into bite-sized florets. Peel the carrots; halve lengthwise, then cut crosswise into ½-inch- thick pieces. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Roughly chop the almonds. Finely chop the parsley leaves and stems.

Roast the vegetables:
2 Roast the vegetables:

Place the cauliflower, carrots and Brussels sprouts on a sheet pan; drizzle with 1 ½ tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Coat & cook the chicken:
3 Coat & cook the chicken:

Once the vegetables have roasted for about 5 minutes, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken with the spice blend (tapping off any excess). Transfer to a separate plate. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Finish the vegetables:
4 Finish the vegetables:

Add the roasted vegetables and vinegar to the pan of reserved fond (be careful, as the vinegar may splatter). Cook on medium-high, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the almonds and all but a pinch of the parsley; season with salt and pepper to taste.

Make the honey-mustard sauce:
5 Make the honey-mustard sauce:

In a bowl, combine the honey and mustard; season with salt and pepper to taste. Transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Divide the finished vegetables between 4 dishes and top with the cooked chicken. Garnish with the remaining parsley. Serve with the honey-mustard sauce on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into bite-sized florets. Peel the carrots; halve lengthwise, then cut crosswise into ½-inch- thick pieces. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Roughly chop the almonds. Finely chop the parsley leaves and stems.

2 Roast the vegetables:

Place the cauliflower, carrots and Brussels sprouts on a sheet pan; drizzle with 1 ½ tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Coat & cook the chicken:
3 Coat & cook the chicken:

Once the vegetables have roasted for about 5 minutes, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken with the spice blend (tapping off any excess). Transfer to a separate plate. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

4 Finish the vegetables:

Add the roasted vegetables and vinegar to the pan of reserved fond (be careful, as the vinegar may splatter). Cook on medium-high, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the almonds and all but a pinch of the parsley; season with salt and pepper to taste.

Finish the vegetables:
Make the honey-mustard sauce:
5 Make the honey-mustard sauce:

In a bowl, combine the honey and mustard; season with salt and pepper to taste. Transfer to a serving dish.

6 Serve your dish:

Divide the finished vegetables between 4 dishes and top with the cooked chicken. Garnish with the remaining parsley. Serve with the honey-mustard sauce on the side. Enjoy!

Serve your dish: