18 November 2014

Mustard Chicken- Sheet Pan Super

I made this dinner a few weeks ago and it was fantastic for so many different reasons- one it tasted great, which is always helpful. It was also wonderful because everything came out of the over at the same time- your starch, protein, and veggie all in the oven together and ready together to eat immediately. Can't get better than that...

Ingredients:
1.5 pounds sweet potatoes (2 medium)
2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
1/4 C whole-grain mustard
4 garlic cloves
1 tablespoon unsalted butter, softened
2 teaspoons dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mix), patted dry
2 1/4 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
2 tablespoons of EVOO, more for drizzling
1 pound broccoli rabe, trimmed
pinch of red pepper flakes
1/3 cup sour cream or Greek yogurt


Preparation:
1. Prepare the sweet potatoes: Heat over to 425 degrees. Cut potatoes into 1-in thick slices. Reassemble the slices so the look like intact potatoes, inserting a sprig of thyme between each slice. Wrap each potato in 2 layers of foil and place on a pie tin or directly on over rack. Back until very tender, 60-75 minutes.



2. Meanwhile, make the mustard butter for the chicken. In a small bowl combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into bowl. Remove 1 tablespoon of mixture and set aside for future use. Add the butter and dijon mustard to remaining mixture in bowl and stir to combine.

3. Prepare the chicken- season the chicken with 2 teaspoons of salt and 1 teaspoon of pepper. Then rub the mustard butter all over the chicken. Place the bread crumbs in a shallow bowl. Coat the chicken evenly with bread crumbs. Transfer to a baking sheet and drizzle with olive oil.



4. Once the potatoes have baked for a half-hour, add the pan with chicken to the over and bake until the chicken is golden and no longer pink, 35-40 minutes.

5. As the chicken cooks, prepare the broccoli rabe. Toss the rabe with olive oil, remaining salt and red pepper flakes. Smash remaining garlic cloves and toss into rabe. Spread onto a sheet pan. Add to the over with the potatoes and chicken for the last 10 minutes of cooking time. The rabe is cooked when the stems are tender and the leaves are crisp at the edge. All items (chicken, sweet potatoes, and rabe) should come out of the oven around the same time.

6. To serve combine the reserved tablespoon of the mustard mixture with the sour cream or greek yogurt. Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard mixture.


Enjoy!
Martinis & Bikinis
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6 comments:

  1. What a fun and creative dinner and I love all ingredients you used. Big fan of sweet potatoes and broccolini!

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  2. Yep, you got all the good stuff in there-- lean protein, check. Complex carbs, check. Veggies, done!! Great job!

    XO sarita it's my girls' world

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  3. YUM!!! This entire dinner looks amazing especially the mustard mixture :)

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  4. it was super tasty- and nice to have everything out of the oven at once!

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  5. thanks! It was a delicious well-rounded meal!

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  6. yes, it was so delicious on the sweet potato and chicken!

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