Sheet pan meals are always a crowd pleaser in our house. I love that I can toss some chicken thighs with juat about any veggies in my fridge with a yummy sauce, bake and voila! The simplicty of this all-in-one meal is just beautiful. The best way to keep variety, though? New sauces and spices! Today I stopped into my local Sprouts (okay, admittedly, I’m there at least three times a week) and snagged a few simple ingredients for a delicious one pan meal sauce!
I had some fresh thyme on hand, so I loaded up my cart with avocado oil, spicy mustard and Wedderspoon Apple Cider Vinegar with Manuka Honey. Their ACV is made from cold-pressed apples and is naturally fermented to preserve the ‘Mother’ of Vinegar. This is a super important attribute of buying quality ACV! Always be sure the one you’re purchasing has the ‘Mother’, which is also referred to as a ‘scoby’ in kombucha, it’s beneficial bacteria. Anywho, Wedderspoon adds their Manuka and Beechwood Honeys for a slightly sweet, slightly tart taste. It’s the perfect addition to a flavorful sauce!
While I was in Sprouts I also noticed that they carry the other varietes of Wedderspoon ACVs too, like the immunity blackcurrant and detox ginger turmeric. Both which I love using in homemade elixirs. I start every morning with a glass of ACV + lemon juice + water to help kill harmful bacteria, lower blood sugar levels and improve heart health.
I’ll jump off my apple cider vinegar pedestal and back into the recipe though. These one pan meals are as easy as chopping your veggies and tossing both them and your chicken in the sauce, then scattering them on a sheet pan to roast. It’s important not to overcrowd your sheet pan though, as that traps moisture and will keep your meal from crisping.
Ready for all the details?
SHEET PAN MUSTARD & THYME CHICKEN
Prep time: 1 hour
3 chicken thighs
2 tbsp avocado oil
2 tbsp spicy mustard
5 sprigs, de-stemmed fresh thyme
1/2 tsp pink Himalayan salt
1/2 tsp black pepper
1/3 lemon, sliced
1 c brussel sprouts, halved
3 carrots, chopped into one inch rounds
1/2 red onion, chopped into one inch chunks
1/2 large butternut squash, chopped into one inch chunks (I sliced into rounds then quartered mine)
- Preheat oven to 425°F.
- In a large mixing bowl, combine avocado oil, spicy mustard, fresh thyme, salt, pepper and Wedderspoon Apple Cider Vinegar with Manuka Honey. Add chicken and toss to coat evenly. Add vegetables and toss well to combine.
- Pour mixing bowl contents out onto a large baking tray. Top with lemon slices.
- Roast for 45 minutes before removing from the oven to enjoy!