As summer winds down and packed schedules return, sheet pan dinners are an easy solution for feeding the family quickly. Preparation and clean up are a breeze. Try my one-pan weeknight wonder on days when the drive-through seems like the best option. Your family will love this tasty and healthy alternative.
Sheet Pan Honey Glazed Chicken
¼ cup honey
2 teaspoons Dijon mustard
1 ½ tablespoons apple cider vinegar
1 ¼ cup olive oil
salt & pepper
4 boneless skinless chicken breasts, pounded 1” thick
1 pound tiny gold potatoes
1 pound green beans
½ red onion
2 apples, sliced
6 cloves garlic
6 thyme sprigs
1 cup shredded Colby Jack cheese, optional
Preheat oven to 425°.
Whisk first 3 ingredients in a large bowl. Slowly add oil and ¼ teaspoon salt, whisking vigorously until blended.
Arrange chicken breasts on a sheet pan. Surround with vegetables, apples, garlic, and thyme. Sprinkle with salt and pepper.
Generously coat chicken and vegetables with honey mixture.
Bake 30 minutes, or until chicken is cooked through and vegetables are tender, tossing vegetables once during baking.
Sprinkle chicken with cheese and return to oven to melt.
Yield: 4 servings
Judy Beaudin is an award-winning competitive cook/baker. Her dessert and pastry work has been featured in national marketing campaigns and on HGTV. She has been featured in local and national lifestyle and industry magazines for her food and catering work. Follow her foodie life on Instagram at @scrumptious_judyb and Facebook at Scrumptious Catering & Sweets
