Sheet Pan Chicken with Creamy Mustard
plus Rosemary Roasted Root Veggies & Apple
- Eggs
Never roasted fruit before? Now’s your chance to discover the beauty of natural sugars melting into deliciousness. Here, we roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork filet for a decadent finish. We won’t judge if you can’t help yourself from licking the plate when it’s all over.
Ingredients
1 unit
Red Onion
1 tablespoon
Fry Seasoning
6 ounce
Carrot
0.05 ounce
Rosemary
2 teaspoon
Honey
1 unit
Apple
4 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
4 teaspoon
Dijon Mustard
12 ounce
Russet Potato
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into 1⁄2-inch- thick wedges.
• Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.) • Roast on top rack for 10 minutes (you’ll add the pork and apple then).
• While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil. • Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apple to other.) • Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with veggies and apple to middle rack.)
Swap in chicken* or beef* for pork; Once veggies have roasted for 12 minutes, add chicken or beef to sheet. Roast until chicken is cooked through, 15-20 minutes, or until beef reaches to desired doneness, 12-15 minutes.
• Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
• Once pork is done, carefully transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2-3 minutes more.
Slice chicken or beef against the grain.
• Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy mustard sauce and roasted veggie mix with apples, praising the delicious blend of flavors 🍲.
- Ease of prep: Customers appreciated the simple one-pan preparation and easy cleanup, making it a quick weeknight favorite.
- Suggestions: Some recommended swapping potatoes for sweet potatoes, adding more herbs, or increasing seasoning for bolder flavor.
- Portions: Several noted generous veggie portions, though a few wanted larger meat servings or more protein options.
- Texture: Consider cooking veggies in two pans to achieve better crispiness; some found the apples became too soft.
Reviews from our home cooks
Definitely one of the easiest meals to make and the absolute easiest to clean up after. I made extra veggies and apples, a full sheet pan of potatoes and red onions and a full sheet pan of carrots, apples, and brussel sprouts. Then, made the tenderloins on the stove. The honey mustard sauce was delicious and really a keeper recipe to use in the future for dozens of other recipes. Loved this!
This was a surprisingly wonderful meal. I knew we would like it but the mustard sauce elevated it and it was so filling and yummy. It was also so great to do quick prep and then sit and have a glass of wine while it was in the oven. Viola!! One of our new favorites.
Loved the mustard but especially the veggies with apple the most. That's the most vegetables I have seen to date in these meals. Usually it's carrots or green beans. It's good to have some variety.
Delicious!!! I am definitely going to make this recipe again. The honey mustard dressing was so yummy on the chicken and veggies. The chopping and cooking took much longer than the estimated time on the recipe card, though.
Really delicious flavors beautifully blended. Sauce was a wonderful combo with other flavors. Sheet pans are a big favorite of mine, and this one was a winner.
The vegetables tasted great with that little bit of apple roasted with them. The chicken was tasty and the sauce was delicious!
Very good autumn dinner - ample portion of veggies (we have leftovers) and appropriate seasoning - sauce is an excellent complement
So good and so easy to make! I loved how simple it was and I was able to clean the entire kitchen as I waited between steps. It was PERFECT!
The portions were huge with the veggies (no complaints on that!) but they took a lot longer to cook than the recipe stated, even by broiling at the end. So the chicken got a bit cold waiting for the veggies to finish. I did like the dipping sauce a lot!
I Changed the protein to chicken for this one. I should've left it as pork because the apples with the sheet vegetable s didn't go as well with the chicken also added extra seasoning to the vegetables overall, a good meal.
