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On our ideal dinner checklist? Fast, easy and minimal cleanup. Maria Lichty’s honey mustard sheet-pan chicken with Brussels sprouts ticks all the boxes.
“My husband and I came up with this recipe,” the author of the new Two Peas & Their Pod Cookbook writes, “because we wanted a really easy way to whip up a delicious chicken dish that didn’t involve roasting for an hour or dirtying up a bunch of pans.”
Of course, that’s where the trusty sheet pan comes in. Instead of making a whole chicken, she relies on bone-in, skin-on chicken thighs—they cook faster and stay juicy, but still have that irresistibly crispy skin. “They would be delicious roasted with just a little salt and pepper,” she continues, “but we like to dunk them first in a simple honey-mustard sauce. Brussels sprouts get caramelized and browned right next to the chicken, so they soak up all those delicious pan juices.” Go on…
“There’s barely any prep, the oven does all the work and when you pull out the pan, your family and friends will be amazed by this impressive almost-instant dinner.”
Oh, and about those dishes: They’re already done.
Excerpted from Two Peas & Their Pod Cookbook. Copyright © 2019 by Maria Lichty. Reprinted with permission from Grand Central Publishing. All rights reserved.
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