sjrec
DIS Veteran
- Joined
- May 31, 2016
Just saw a video from Goodful with a great meal prep idea-
Mix 1/4 c Dijon mustard, 1/4c honey and three chopped garlic cloves together. Slather both sides of 4 chicken thighs (bone in with skin) and pour any remaining marinade over them. (They should be in an oven proof dish).
On a large baking sheet make individual piles of cubed red potatoes, peeled, cubed sweet potatoes, green beans, carrots (peeled and sliced lengthwise in sticks) chopped red onion, and Brussels sprouts that have been sliced in half. Drizzle with olive oil and sprinkle with dried thyme, chopped fresh rosemary
and salt and pepper to taste. Mix each pile to coat.
Bake both dishes at 400 degrees for 30 minutes. Broil chicken separately for 2-3 minutes to crisp skin.
I’m going to make this tomorrow-we’ll get two dinners out of it.
Mix 1/4 c Dijon mustard, 1/4c honey and three chopped garlic cloves together. Slather both sides of 4 chicken thighs (bone in with skin) and pour any remaining marinade over them. (They should be in an oven proof dish).
On a large baking sheet make individual piles of cubed red potatoes, peeled, cubed sweet potatoes, green beans, carrots (peeled and sliced lengthwise in sticks) chopped red onion, and Brussels sprouts that have been sliced in half. Drizzle with olive oil and sprinkle with dried thyme, chopped fresh rosemary
and salt and pepper to taste. Mix each pile to coat.
Bake both dishes at 400 degrees for 30 minutes. Broil chicken separately for 2-3 minutes to crisp skin.
I’m going to make this tomorrow-we’ll get two dinners out of it.