Sheet Pan Chicken with Creamy Mustard
plus Rosemary Roasted Asparagus & Apple
Never roasted fruit before? Now’s your chance to discover the beauty of natural sugars melting into deliciousness. Here, we roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork filet for a decadent finish. We won’t judge if you can’t help yourself from licking the plate when it’s all over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Red Onion
1 unit
Apple
¼ ounce
Rosemary
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Honey
4 teaspoon
Dijon Mustard
6 ounce
Carrots
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into 1⁄2-inch-thick wedges.
Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
• Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.) • Roast on top rack for 10 minutes (you’ll add the pork and apple then).
Toss potatoes and onion as instructed (skip the carrots). Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil. • Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apple to other.) • Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with veggies and apple to middle rack.)
Carefully toss broccoli or asparagus with veggies along with apple. Roast as instructed. (If using asparagus, remove from sheet once tender, 10-12 minutes.)
• Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
• Once pork is done, carefully transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2-3 minutes more.
• Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.
Pork is fully cooked when internal temperature reaches 145°.
