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 cl Garlic; 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 (optional)
 
  Set oven @ 425°F/218°C.
  
  Place chicken in a greased 15x10x1" baking pan. Sprinkle with
  1/2 ts salt and 1/4 ts 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 ts salt, and 1/4 ts pepper; toss to coat. Arrange vegetables
  around chicken in pan. Bake until beans are tender, 15-20 minutes.
  If desired, sprinkle with pomegranate seeds.
  
  Recipe by Denise Browning, San Antonio, Texas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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