English40 min
Sheet-pan honey mustard chicken and asparagus
Chicken breasts and asparagus roasted with a sweet mustard glaze. Four plates.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
333
Calories
1,330 kcal in this batch
Protein
41.8 g
Fat
12 g
Carbs
15.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
lemon
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
Method
- 1
Heat the oven to 425°F.
- 2
Stir the mustard, the honey, 1 tablespoon of the olive oil, and the garlic.
- 3
Salt and pepper the chicken. Set it on a sheet pan. Brush the glaze on.
- 4
Toss the asparagus with the rest of the oil and a pinch of the salt.
- 5
Roast the chicken 10 minutes.
- 6
Add the asparagus. Roast until the chicken is cooked through and the asparagus is tender, about 12 minutes more.
- 7
Rest the chicken 5 minutes. Cut it. Squeeze the lemon over the pan.
Cook's notes
Do not pour all the glaze on at the start. Honey burns. The first brush is enough. If the edges go dark, tent the pan. Thighs work if that is what you have. Give them 5 minutes more.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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