Honey Mustard Sheet-Pan Chicken
Ingredients
For the Dressing
- 1/4 cup stoneground mustard, such as Grey Poupon (2 ounces; 57 g)
- 3 tablespoons honey (1 1/2 ounces; 65 g)
- 2 tablespoons (30 ml) red wine vinegar
- 2 medium cloves garlic (10 g), minced
- 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/4 cup (60 ml) extra-virgin olive oil
For the Salad
- 1 1/2 pounds (680 g) boneless skinless chicken thighs, 4 to 6 thighs
- 3 cups crusty bread (6 ounces; 170 g), such as sourdough, cut into 1-inch cubes
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
- 1 pound (454 g) asparagus, ends trimmed
- 1 medium head frisée or mixed greens, washed and spun dry, cut or torn into large bite-sized pieces
Instructions
- 1
For the Dressing - In a medium bowl, whisk mustard, honey, red wine vinegar, garlic, and salt to combine. Slowly stream in olive oil, whisking vigorously and constantly, until emulsified and creamy.
- 2
In a large bowl, combine chicken thighs with 1/3 cup of dressing, tossing to evenly coat. (See notes.) Refrigerate and marinate for at least 1 hour or up to 8 hours. Refrigerate the remaining dressing separately until ready to use.
- 3
When ready to cook, adjust oven rack to middle position and preheat oven to 450°F (230°C). On a 13- by 18-inch rimmed baking sheet, arrange cubed bread in the center center. Drizzle bread with 2 tablespoons olive oil, tossing to evenly coat. Remove chicken thighs from marinade and arrange chicken thighs upside down around bread; reserve marinade for brushing. Lightly season bread and chicken with salt.
- 4
Bake, flipping bread once halfway through, until bread is crisp and chicken is cooked, brushing with reserved marinade halfway through, 15 to 17 minutes. (An instant-read thermometer inserted into the thickest part of the meat should register at least 165°F/74°C.)
- 5
Using a kitchen towel or oven mitts, carefully remove baking sheet from oven. Adjust oven rack to upper third position, about 6 inches from the broiler. Heat broiler to high.
- 6
Using tongs, flip chicken and, using a pastry brush, brush top of chicken lightly with reserved dressing. Transfer croutons to a plate and arrange asparagus in a single layer in the center of the baking sheet. Drizzle remaining olive oil over asparagus, season with salt, and return baking sheet to oven. Broil, turning asparagus once halfway through, until chicken is well-browned and asparagus is tender, 5 to 7 minutes. Once cooked, transfer the chicken to a plate and cover loosely with foil while you dress the salad.
- 7
Meanwhile, in a large bowl, toss frisée with enough reserved dressing to evenly coat. Season to taste with salt and pepper.
- 8
Transfer chicken to a cutting board and slice into 1-inch thick pieces. Arrange on serving plates with salad and asparagus on the side. Return croutons to baking sheet and toss in pan juices, then garnish chicken, salad, and asparagus with croutons. Serve.
