Lemony Honey-Mustard Chicken

Updated at: Thu, 17 Aug 2023 06:35:04 GMT

Step 1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges; toss in a large bowl with a drizzle of oil, half the Fry Seasoning, salt, and pepper. Arrange on one side of a baking sheet and roast on top rack for 10 minutes (you’ll add more to the sheet then).(For 4 servings, spread sweet potatoes out across entire sheet.) Wipe out bowl.

Step 2

Meanwhile, trim and cut zucchini on a diagonal into ½-inch-thick pieces. Zest and thinly slice lemon into rounds.

Step 3

Pat chicken dry with paper towels; place in bowl used for sweet potatoes. Add remaining Fry Seasoning, 1 TBSP honey Dijon dressing (2 TBSP for 4 servings), a drizzle of oil, and a big pinch of salt and pepper; toss to coat.

Step 4

Once sweet potatoes have roasted 10 minutes, remove sheet from oven. (For 4 servings, leave sweet potatoes roasting; add zucchini and chicken to a second baking sheet and roast on middle rack.) Carefully toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper; push to center of sheet. Carefully place chicken on empty side; top with a few lemon slices in a single overlapping layer. Return sheet to oven until zucchini is tender, sweet potatoes are browned, and chicken is cooked through, 15-20 minutes.

Step 5

Divide zucchini, sweet potatoes, and chicken between plates. Sprinkle zucchini with lemon zest to taste. Remove lemon slices and brush chicken with remaining honey Dijon dressing.

Step 6

1 part garlic powder

Step 7

1 part onion powder

Step 8

1 part paprika

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