Honey Mustard Chicken

with Roasted Sweet Potato Wedges & Slaw

40 MIN

2 Servings

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From the Test Kitchen

In this easy recipe, we’re glazing roasted chicken with honey and Dijon mustard for classic sweet-sharp flavor. (Adding some of the sauce before finishing the chicken in the oven, and the rest just before serving creates layers of flavor.) It’s balanced by sweet potato wedges and a crunchy cabbage and carrot slaw.

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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Thighs
2 Boneless, Skinless Chicken Thighs
6 oz Carrots
2 Sweet Potatoes
½ lb Cabbage
3 Tbsps Mayonnaise
1 Tbsp Dijon Mustard
1 Tbsp Sugar
2 Tbsps Apple Cider Vinegar
1 Tbsp Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Roast the chicken:

While the sweet potatoes roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the foil and drizzle with olive oil. Roast 14 to 16 minutes, or until lightly browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

3 Prepare the remaining ingredients:

While the sweet potatoes and chicken roast, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater.

4 Make the slaw:

While the sweet potatoes and chicken continue to roast, in a large bowl, combine the sliced cabbage, grated carrots, sugar, mayonnaise, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

5 Make the honey mustard:

While the slaw marinates, in a bowl, combine the honey (kneading the packet before opening) and mustard; season with salt and pepper to taste.

6 Glaze the chicken & serve your dish:

Evenly top the roasted chicken with half the honey mustard. Return to the oven and roast 5 to 7 minutes, or until the glaze is lightly browned. Remove from the oven. Serve the glazed chicken with the roasted sweet potatoes and slaw. Top the chicken with the remaining honey mustard. Enjoy!