Sheet Pan Chicken with Creamy Mustard

Name: Sheet Pan Chicken with Creamy Mustard plus Rosemary Roasted Root Veggies & Apple
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Russet Potato; 6 ounce Carrots; 1 unit Red Onion; ¼ ounce Rosemary; 1 unit Apple; 1 tablespoon Fry Seasoning; 10 ounce Chicken Cutlets; 4 tablespoon Mayonnaise; 2 teaspoon Honey; 4 teaspoon Dijon Mustard; Salt; Pepper; Cooking Oil

plus Rosemary Roasted Root Veggies & Apple

Recipe Development TeamPublished on September 10, 2024

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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.

Tags:

Protein Smart

Allergens:

Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time15 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Russet Potato

6 ounce

Carrots

1 unit

Red Onion

¼ ounce

Rosemary

1 unit

Apple

1 tablespoon

Fry Seasoning

10 ounce

Chicken Cutlets

4 tablespoon

Mayonnaise

(Contains: Eggs)

2 teaspoon

Honey

4 teaspoon

Dijon Mustard

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories760 kcal

Fat37 g

Saturated Fat6 g

Carbohydrate66 g

Sugar25 g

Dietary Fiber8 g

Protein37 g

Cholesterol160 mg

Sodium650 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Small Bowl

Instructions

• 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.