Name: Honey Mustard Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 6 bone-in chicken thighs (about 2-1/4 pounds) -; 3/4 teaspoon salt, divided -; 1/2 teaspoon pepper, divided -; 2 medium lemons -; 1/3 cup olive oil -; 1/3 cup honey -; 3 tablespoons Dijon mustard -; 4 garlic cloves, minced -; 1 teaspoon paprika -; 1/2 cup water -; 1/2 pound fresh green beans, trimmed -; 6 miniature sweet peppers, sliced into rings -; 1/4 cup pomegranate seeds, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Honey Mustard Chicken

1. 6 bone-in chicken thighs (about 2-1/4 pounds) -

2. 3/4 teaspoon salt, divided -

3. 1/2 teaspoon pepper, divided -

4. 2 medium lemons -

5. 1/3 cup olive oil -

6. 1/3 cup honey -

7. 3 tablespoons Dijon mustard -

8. 4 garlic cloves, minced -

9. 1 teaspoon paprika -

10. 1/2 cup water -

11. 1/2 pound fresh green beans, trimmed -

12. 6 miniature sweet peppers, sliced into rings -

13. 1/4 cup pomegranate seeds, optional -

How to cook deliciously - Honey Mustard Chicken

1. Stage

Preheat the oven to 425°F. Place the chicken thighs in a greased 15x10x1-inch baking pan. Sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Thinly slice one lemon and arrange the slices over the chicken thighs. Editor's Tip: Use a baking pan from of our Test Kitchen's list of the best sheet pans; they put the pans to the test by using them to roast and bake, and looked to see if they buckled.

2. Stage

Cut the remaining lemon crosswise in half and squeeze its juice into a small bowl. Whisk in the olive oil, honey, Dijon mustard, minced garlic and paprika. Pour half of the sauce over the chicken, reserving the remaining sauce for the beans.

3. Stage

Pour 1/2 cup of water into the sheet pan, then slide the pan into the oven. Bake the chicken for 25 minutes.

4. Stage

Meanwhile, combine the beans, sweet peppers and the remaining sauce with 1/4 teaspoon salt and 1/4 teaspoon pepper, tossing to coat. Arrange the vegetables around the chicken in the pan. Bake everything until a thermometer inserted into the chicken reads between 170° and 175° and beans are tender, 15 to 20 minutes. Sprinkle pomegranate seeds over the chicken and vegetables.