MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Honey Mustard Chicken
Categories: Poultry, Citrus, Vegetables
Yield: 6 servings

6 Bone-in chicken thighs
3/4 ts Salt; divided
1/2 ts Pepper; divided
2 md Lemons
1/3 c Olive oil
1/3 c Honey
3 tb Dijon mustard
4 Garlic cloves, minced
1 ts Paprika
1/2 c Water
1/2 lb Fresh green beans; trimmed
6 Miniature bell peppers; in
- rings
1/4 c Pomegranate seeds; opt

Set oven @ 425ºF/218ºC.

Place chicken in a greased 15" X 10" X 1" baking pan.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Thinly slice 1 lemon; place over chicken. Cut remaining
lemon crosswise in half; squeeze juice into a small
bowl. Whisk in oil, honey, mustard, garlic and paprika.
Pour half the sauce over chicken; reserve remaining
sauce for beans. Pour water into pan. Bake 25 minutes.

Meanwhile, combine beans, sweet peppers and the
remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon
pepper; toss to coat. Arrange vegetables around chicken
in pan. Bake until beans are tender, 15-20 minutes. If
desired, sprinkle with pomegranate seeds.

Denise Browning, San Antonio, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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