Sheet-Pan Barbecue Chicken
Double the Mustard Sheetpan Chicken
Sheet Pan Barbeque Chicken
In February, in central Nebraska, we all become crane watchers, because for a month or so, Nebraskans and visitors from across the globe are treated to a world-class migration of sandhill cranes. Sandhill cranes are a large species of North American crane and during their annual migration, they gather in flocks of hundreds of thousands along the Platte River to refuel on corn rubble, loiter in the wet meadows and dance. Serious birders gather in blinds along the river at sunset and sunrise to view them up close, but all Nebraskans appreciate watching long skeins of cranes stitching the morning sky.
Bird watching is a common pastime for us in the spring, notes Don Brockmeier, a wildlife photographer in south central Nebraska. For a few weeks we are treated to a wide variety of all types of birds as they make their way north through the bottleneck of the American Flyway.
When I return home from an afternoon or early evening of watching cranes or other birds, I want an easy dinner and a satisfying one, so I often turn to Sheet-Pan Barbecue Chicken in my oven! It’s an easy process and almost as easy as chicken on the grill — try it! I recommend a smaller chicken for this recipe (3 lbs., give or take) because the smaller the chicken, the sooner we eat.
The magic of Buzz Savories Honey Mustard proves itself again in this recipe. The savory flavors of chicken, honey, and mustard combine to create a smoky, warm and spicy taste — and what can be easier?
I serve this barbecue with roasted potatoes, so the hot oven does a double-duty. A fresh grapefruit and avocado salad (see recipe in the Buzz Savories collection) turns a simple dinner into a feast.
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All-Natural & Local Honey
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Honey Mustard
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Mix & Match Sets
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Double the Mustard Sheetpan Chicken
Equipment
- sheet pan
What You'll Need:
- 1 2 ½-3 lb. chicken
- 2 Tbs. Buzz Savories Honey Mustard
- 1 Tbs. Buzz Savories Artisanal Honey
- ⅓ cup olive oil
- 3 Tbs. olive oil for potatoes
- 2 ½ tsp. kosher salt, divided
- 2 tsp pepper
- 1½ lbs. Yukon Gold potatoes, halved
- 4 sprigs rosemary (optional)
- ½ cup parsley leaves (chop finely)
- 1 tsp smoky paprika (optional)
How To Prepare:
- Place a rack in top third of oven; preheat to 375 Degrees.
- Cut chicken into the parts you prefer - quarters, halves, wings, legs, thighs.
- Whisk Honey Mustard, 1 Tbs. Buzz Savories Honey, and 1 Tb. olive oil in a medium bowl to combine.
- Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Transfer to the bowl with honey mustard and toss to coat. Ideally, marinate the chicken for 3 hours, covered in the refrigerator.
- Cut potatoes in halves or if you are using whole and large potatoes, cut in cubes then toss in 3 Tbs. olive, 1 tsp. salt and remaining 1/2 tsp. pepper.
- Pat the chicken lightly with a paper towel to remove excess marinade and transfer to the sheet pan, skin side up. Discard the remaining marinade.
- Arrange potatoes around the edges of the sheet pan, and if moisture accumulates in the pan, pat it with a paper towel to absorb the moisture before the roasting process begins.
- Arrange rosemary over the potatoes (if using).
- Sprinkle the chicken with the paprika (if using).
- Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 155 Degrees. 30-40 minutes.
- After 15 minutes flip the potatoes so that they may brown on another side.
- Sprinkle the parsley over the chicken before serving.