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Sheet-Pan Chipotle Chicken & Cabbage
Our Chipotle Honey Mustard works magic on its own, but it’s especially enchanting in this sheet-pan dinner, adding smoky heat and a touch of sweetness to the chicken and veggies. Did we mention how easy it is to make — whisk up the marinade, coat the chicken, add everything to a sheet pan, and roast for half an hour. The final step? Kick up your feet and prepare for a barrel full of compliments.
Active Time: 20 Min
Total Time: 55 Min
Servings: 4 to 6
Ingredients
- 1 cup Plochman’s Chipotle Honey Mustard
- ¼ cup freshly squeezed lemon juice, divided
- 1 Tbsp chopped fresh thyme leaves
- 1 garlic clove, minced
- 2 Tbsp extra virgin olive oil, divided
- 1 pack 8-piece raw chicken
- Kosher salt, to taste
- ½ head green cabbage, quartered
- ¾ lb Yukon gold potatoes, cut into 1” pieces
- ½ bunch parsley, finely chopped
Directions
- Preheat oven to 425ºF. In a small bowl, whisk together the mustard, 2 Tbsp of the lemon juice, thyme, garlic, and 1 Tbsp of the olive oil. Set aside.
- Season the chicken pieces on both sides with salt. Brush the pieces on both sides with the mustard-lemon marinade until evenly coated.
- Place the cabbage and potatoes on a sheet pan. Drizzle with the remaining olive oil and season with salt. Arrange the chicken pieces skin side up on the sheet pan with the vegetables.
- Roast the chicken and vegetables for 30 to 35 minutes until the potatoes are fork tender and the chicken registers 165ºF on an instant-read thermometer. Season with the remaining lemon juice and garnish with the parsley. Serve warm.
Recipe source: Ingredient
