Sheet Pan Chicken

Name: Sheet Pan Chicken with Creamy Mustard plus Rosemary Roasted Root Veggies & Apple
Yield: 2 servings
Ingredients: 1 Onion; 1 tbsp Fry Seasoning; 6 oz Carrot; 0.05 oz Rosemary; 2 tsp Honey; 1 unit Apple; 4 tbsp Mayonnaise; 12 oz Chicken Cutlets; 4 tsp Dijon Mustard; 12 oz Potato; 1 tbsp Cooking Oil, tbsp

with Creamy Mustard plus Rosemary Roasted Root Veggies & Apple

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 tbsp Fry Seasoning
6 oz Carrot
0.05 oz Rosemary
2 tsp Honey
1 unit Apple
4 tbsp Mayonnaise
12 oz Chicken Cutlets
4 tsp Dijon Mustard
12 oz Potato
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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).
3

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.
4

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
5

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.
6

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°.

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