Honey-mustard-chicken from the tin with potatoes, peppers and zucchini
Summer Recipe

Sheet-pan honey mustard chicken

Chicken thighs and potatoes are first cooked on a baking tray with honey-mustard marinade; peppers and courgettes are added later. Potatoes and chicken need protrusion, while honey leftovers must not be burned on the empty tray; poultry must be cooked through completely. Maple syrup can replace honey, broccoli or fennel can be used instead of zucchini.

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Total time 50 min
Calories 610 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare the honey-mustard-chicken from the tin properly

Potatoes and chicken need protrusion, while honey leftovers must not be burned on the empty tray; poultry must be cooked through completely. Chicken thighs and potatoes are first cooked on the tray with honey-mustard marinade; peppers and zucchini are added in time. Maple syrup can replace honey, broccoli or fennel can be used instead of zucchini.

Dinner Summer Recipes Dinner Meat

Recipe

Sheet-pan honey mustard chicken

Chicken thighs and potatoes are first cooked on the baking tray with honey-mustard marinade; peppers and zucchini are added later. Potatoes and chicken need protrusion, while honey leftovers must not be burned on the empty tray; poultry must be cooked through completely.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Small potatoes: cut in half. Peppers: cut into strips.

  2. 2

    Prepare

    Chicken thighs and potatoes are first cooked on a baking sheet with honey-mustard marinade; peppers and zucchini are added in time.

  3. 3

    Check for doneness

    Potatoes and chicken need protrusion, while honey residues must not be burned on the empty tray; poultry must be cooked through completely.

  4. 4

    Serve

    Leave the chicken to rest on the tray for five minutes before cutting. Turn the potatoes and peppers in the honey-mustard-roasting juice and serve together with the sliced meat.

Kitchen know-how

Tips for Sheet-pan honey mustard chicken

Important for honey-mustard-chicken from the tin

Potatoes and chicken need protrusion, while honey residues must not be burned on the empty tray; poultry must be cooked through completely.

Variations

How to adapt this recipe

Maple syrup can replace honey, broccoli or fennel will match instead of courgettes.

Nutrition per serving

610kcal
46.0 gCarbohydrates
42.0 gProtein
28.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Sheet-pan honey mustard chicken

Weigh the chicken thighs, prepare small potatoes and keep the peppers separately, then start the main cooking process for honey-mustard chicken from the tin.

Potatoes and chicken need protrusion, while honey residues must not be burned on the empty tray; poultry must be cooked through completely.

Cool the honey-mustard chicken quickly from the tray. If reheated, note: Potatoes and chicken need protrusion, while honey residues must not be burned on the empty tray; cook poultry thoroughly. Heat the leftovers only once completely.

Maple syrup can replace honey, broccoli or fennel will match instead of courgettes.

Keep cooking

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