Mustard + Honey Chicken with Winter Root Veggies

So.  Many.  Good.  Things!

Let’s start with the chicken — it’s marinated in a quick mustard + honey marinade and wrapped in prosciutto.  Amazing.  The winter veggies and fresh local Wisconsin cranberries?  They’re tossed around in the same tasty vinaigrette.  Also, amazing.  Then everything just gets thrown on a pan, put in the oven + roasted.  You’re left with a flavor + texture packed sheet pan dinner with the easiest amount of prep work + clean up + literally no hands on cooking.

Not to mention, it’s all gluten free and dairy free without even trying to be healthy.

 

I knew that living in Wisconsin for our first cranberry season definitely called for a blog post featuring some of these tart, juicy berries.  I’m still not even sure how cranberries are grown or what a bog is, but I do know that these cranberries are beautiful and super tasty.

 

If you’re looking for a non-traditional Thanksgiving side dish, you could totally nix the chicken from this recipe and just serve this as a roasted veggie side — trust me, it would be amazing + festive + super impressive.

 

Thanks for the artsy picture, Trevor. 😉

Sheet Pan Winter Chicken with Mustard + Honey
Author: 
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.

 

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