Name: Sheet-Pan Honey Mustard–Glazed Chicken with Roasted Sweet Potato Salad
Total time: 1 h
Ingredients: ⅓ cup honey; ¼ cup soy sauce; ¼ cup yellow mustard; 2 teaspoons cornstarch; 1 pound sweet potatoes , peeled and cut into ¾-inch pieces; ¼ cup extra-virgin olive oil; ½ teaspoon smoked paprika; Salt and pepper; 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; 5 ounces (5 cups) baby arugula; ½ fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; ¼ cup dried cranberries; 3 tablespoons cider vinegar

Why This Recipe Works

We made our own balanced and superflavorful glaze by combining honey, soy sauce, mustard, and cornstarch, which we microwaved to activate the cornstarch's thickening power. Brushing on the glaze both before and after cooking ensured well-seasoned chicken with enough glaze to go around. To turn our chicken into a full meal, we assembled a salad studded with sweet potatoes, which we roasted right alongside our chicken to avoid dirtying another dish. When the potatoes were browned and tender, we tossed them with peppery arugula, thinly sliced fennel, and dried cranberries—a simple salad full of fall flavors and a perfect complement to our zesty chicken.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Combine honey, soy sauce, mustard, and cornstarch in bowl and microwave, whisking occasionally, until slightly thickened, 3 to 5 minutes. Let glaze cool slightly, then reserve half in second bowl for serving.

Toss sweet potatoes in third bowl with 2 tablespoons oil, paprika, and ¼ teaspoon salt and place on half of prepared sheet. Pat chicken dry with paper towels, season with salt and pepper, and coat thoroughly with remaining glaze. Place chicken on empty side of sheet.

Roast until chicken registers 160 degrees and sweet potatoes are tender, about 20 minutes, rotating sheet halfway through roasting.

Remove sheet from oven and transfer sweet potatoes to large bowl. Tent chicken loosely with foil and let rest for 5 minutes. Let sweet potatoes cool slightly, then add arugula, fennel, and cranberries. Whisk vinegar, remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together in small bowl, drizzle over salad, and toss gently. Brush chicken with reserved glaze and serve with salad.