Recipes

(Recipe) Sheet Pan Curry Honey Mustard Chicken & Veggies

01
dec

Welcoming December with a Dutch-Inspired Delight

As December ushers in, the Netherlands revels in the crisp, cool embrace of winter. It’s a time when our love for hearty, comforting foods comes to the forefront, celebrating ingredients that warm the soul and bring people together. Central to our culinary traditions in this festive month are the humble yet versatile potatoes and the much-loved spruitjes (Brussels sprouts). These staples, adored across Holland for their earthy flavors and nourishing qualities, form the heart of many Dutch winter meals.

Embracing these beloved ingredients, we introduce a recipe that’s not only reflective of our Dutch culinary heritage but also perfect for the busy holiday season: the Curried Honey Mustard Chicken with Vegetables on a Sheet Pan. This dish beautifully marries the simplicity of Dutch cooking with a touch of exotic flavor, creating a meal that’s both comforting and exciting. It’s a delightful way to celebrate the onset of December in Holland, bringing a piece of our tradition to your table. So, let’s gather around the warmth of the kitchen and enjoy this delicious, easy-to-make recipe that pays homage to our Dutch roots and the joys of winter dining.

(Recipe) Curried Honey Mustard Chicken with Vegetables

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people

A scrumptious one-pan meal featuring chicken thighs and assorted vegetables, all baked together with a spicy, flavorful curry honey mustard sauce. This easy-to-make dish is perfect for hectic evenings. Plus, it’s paleo-friendly and free from gluten, grains, and dairy.

Ingredients

Chicken and Vegetables:

1 ½ pounds of boneless, skinless chicken thighs
2 cups of 1-inch diced Yukon gold or baby red potatoes (sweet potatoes are also a good substitute)
3 large carrots, sliced into ½ inch thick pieces (or 6 small heirloom rainbow carrots)
1 yellow onion, cut into chunks
8 ounces of brussels sprouts, halved and outer yellow leaves removed

Curry Honey Mustard:

¼ cup of honey
¼ cup of grainy dijon mustard
2 tablespoons of olive oil
1 tablespoon of yellow curry powder
Optional: ¼ teaspoon of cayenne pepper for extra heat
Freshly ground salt and black pepper to taste

Instructions

Preheat your oven to 425 degrees F (220 degrees C). Prepare a large baking sheet (or two small ones) by lining it with parchment paper or foil.
In a large bowl, combine the chicken thighs, diced potatoes, carrot pieces, onion chunks, and halved brussels sprouts.
In a separate medium bowl, blend the honey, dijon mustard, olive oil, curry powder, cayenne pepper (if using), and a generous amount of salt and pepper.
Toss the chicken and vegetables in the curry honey mustard mixture until they are evenly coated. Spread this mixture onto the prepared baking sheet(s), arranging the vegetables and chicken in separate sections for even cooking.
Bake for 25-35 minutes. Halfway through, rotate the pan(s) and stir the vegetables to ensure even cooking. The dish is done when the carrots and potatoes are fork-tender, and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
Once cooked, remove from the oven. Optionally, garnish with freshly chopped parsley. Serve immediately.