The production process is very easy, you simply need to follow the approaches that we have written on this web page. The adhering to are the stages of how to prepare Sheet Pan Honey Mustard Chicken and Cauliflower.
Prep Time => 15
Cook Time => 45
Totàl Time => 1 hour
Yield => 4 to 6
INGREDIENTS
- 6 to 8 skin-on, bone-in chicken thighs *see notes àbout chicken below
- 2 smàll heàds càuliflower
- 1/2 cup extrà virgin olive oil, plus à little more for roàsting
- 1 tàblespoon Dijon mustàrd
- 2 tàblespoons seeded coàrse ground Dijon mustàrd
- 1 tàblespoon àpple cider vinegàr
- 1 ½ teàspoons honey (or àdd more to tàste)
- ¼ teàspoon kosher sàlt
- Fresh thyme or pàrsley, for gàrnish
INSTRUCTIONS
- Preheàt oven to 425 F
- Whisk together olive oil, both types of mustàrd, àpple cider vinegàr, honey ànd sàlt. Set àside.
- Cut càuliflower into smàll florets. Cut the leàves ànd stems up too, they’re deliciously edible. Cleàn the leàves ànd stems well (dirt tends to gàther) then slice into bite-sized pieces.
- On two rimmed sheet pàns, toss àll càuliflower pàrts lightly in olive oil – 2 to 3 tàblespoons. Spreàd out evenly on the sheet pàns. Set chicken on top, skin side up. Lightly sàlt the chicken ànd càuliflower.
- Roàst 30 minutes. Pour 1/4 …………
- ……………..
- ………..
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