Sheet Pan Winter Chicken with Mustard + Honey
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 chicken breasts
  • 4 slices prosciutto
  • 1 large sweet potato / cut into wedges
  • 1 small turnip / peeled + cut into wedges
  • 1 shallot / cut into eighths
  • ½ cup fresh cranberries
  • MARINADE:
  • 2 TB extra virgin olive oil
  • 1 TB apple cider vinegar
  • 1 TB honey
  • 1½ TB course ground dijon mustard
  • salt + pepper
Instructions
  1. Preheat oven to 400 degrees. Prepare a large rimmed baking sheet by lining it with parchment paper or tinfoil.
  2. Halve chicken breasts width-wise to produce 4 equal sized portions. Do so by laying the chicken breasts flat on a cutting board. Then, with a hand on top of the chicken, cut chicken in half width wise keeping the knife parallel to the cutting board -- being careful not to cut fingers!
  3. Prepare the mustard + honey marinade by combining all ingredients in a small bowl and whisking together. Place chicken breasts in a gallon bag with half of the marinade and refrigerate while preparing the vegetables.
  4. Cut sweet potatoes into narrow wedges. Peel the turnip and cut into similar sized pieces. Cut the shallot into eighths.
  5. Place sweet potato, turnips, shallots, and cranberries into a large bowl and toss with remaining marinade. Arrange veggies and cranberries in an even layer on the baking sheet.
  6. Remove chicken breasts from the refrigerator and wrap each piece with one slice of prosciutto. Place chicken breasts between the veggies on the baking sheet.
  7. Bake for 35-40 minutes until veggies are well-roasted and chicken is cooked through.
Recipe by at https://www.adventuregathereat.com/mustard-honey-chicken-with-winter-root-veggies/