Honey, mustard, and salted herb marinated chicken and sheet-pan vegetables
A sheet-pan recipe makes life easier on busy weeknights. No need to dirty several pots and pans to cook this marinated chicken breast recipe. Plus, it only requires a few ingredients. For the vegetables, you can use whatever you already have in your fridge. It’s even simpler that way!
Preparation
10 to 15 min
Cooking
35 min
Servings
4
Ingredients
Chicken
- 3 to 4 chicken breasts
- 3 tbsp olive oil
- 3 tbsp honey
- 1 garlic clove
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1 tbsp moist Bas-du-Fleuve salted herbs (jarred)
Vegetables
- 1 delicata squash
- 1 red bell pepper
- 1 red onion
- 1 lb baby potatoes
- 1 tbsp olive oil
- Dehydrated Bas-du-Fleuve salted herbs to taste
Instructions
- In a bowl, mix the marinade ingredients and pour over the chicken breasts. Cover and refrigerate for 1 hour or more.
- Clean and chop the vegetables, then place them in a dish.
- Drizzle the tablespoon of olive oil over the vegetables and add a few pinches of dehydrated salted herbs. Toss and set aside.
- Preheat the oven to 350°F.
- Arrange the chicken and vegetables on a baking sheet lined with parchment paper. Spoon some marinade over the chicken breasts. Keep the remaining marinade chilled.
- Bake for 35 minutes.
- Halfway through cooking, pour the remaining marinade over the chicken.
