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Rena’s recipes are always full of flavor, crowd-pleasers, and super easy to prepare – and this sheet pan chicken dish is no exception!
For more great weekday cooking, watch Supper, Again?!
2 pounds pargiyot (boneless, skinless chicken thighs)
1/4 cup stone ground mustard
1/4 cup Gefen Pure Maple Syrup
1 tablespoon Gefen Olive Oil
3 cubes Dorot Gardens Frozen Garlic
1 teaspoon dried thyme (or fresh thyme if available)
salt, to taste
pepper, to taste
4 sweet potatoes, peeled and cubed
3 cups frozen whole green beans
1/2 tablespoon Gefen Olive Oil
1 teaspoon granulated garlic powder
salt, to taste
Preheat the oven to 375 degrees Fahrenheit. Line a large sheet pan with parchment paper.
Place the chicken, cubed sweet potatoes and green beans onto the pan.
In a small bowl mix together the mustard, maple syrup, olive oil, garlic, thyme and a shake of salt and pepper.
Pour most of this mixture over the chicken and the remaining over the sweet potatoes. Drizzle the olive oil over the green beans followed by the garlic powder and salt.
Lift the chicken and be sure both sides are coated in the sauce and toss the sweet potatoes together to coat.
Bake uncovered for 45 minutes or until the sweet potatoes have softened.
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This looks great!
can I do it with chicken cutlets instead?
Hi I never tried but if you do it’s use thicker ones so they don’t dry out.
This was really yummy and so easy! Thank you!
Delicious