Sheet-Pan Honey Mustard–Glazed Chicken with Roasted Sweet Potato Salad
Honey mustard–glazed chicken is appealing because it's so easy to make, but that's no reason to settle for too-sweet store-bought sauce.
Keywords
- Main Courses
- Chicken
- Potatoes
- Weeknight
- Salads
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Aluminum foil
- Microwave
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
- Chef's knife
- Cutting board
Ingredients
- ⅓ cup honey
- ¼ cup soy sauce
- ¼ cup yellow mustard
- 2 teaspoons cornstarch
- 1 pound sweet potatoes, peeled and cut into ¾-inch pieces
- ¼ cup extra-virgin olive oil
- ½ teaspoon smoked paprika
- Salt
- pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 5 ounces (5 cups) baby arugula
- ½ fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
- ¼ cup dried cranberries
- 3 tablespoons cider vinegar
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