Sheet-Pan Chicken with Peaches and Tomatoes
Author Julia Turshen puts this one-pan chicken recipe in the oven about 30 minutes before dinner guests arrive so dinner is only minutes wait.
Source: Better Homes and Gardens
Ingredients
Directions
Tips
If desired, brown the chicken after coating with mustard mixture. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add half the chicken. Cook 2 minutes on each side or until browned. Transfer to a shallow baking pan. Repeat with remaining chicken, adding more oil to skillet if needed. Roast as directed in Step 3.
Make-Ahead Tip:
Assemble as directed (don't brown chicken). Chill, covered, up to 8 hours before roasting.
Nutrition Facts
Per Serving:
414 calories; 14 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 165 mg cholesterol; 231 mg sodium. 930 mg potassium; 17 g carbohydrates; 2 g fiber; 13 g sugar; 53 g protein; 0 g trans fatty acid; 743 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 18 mg niacin equivalents; 2 mg vitamin b6; 33 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 1 mg iron;