Cooking After Class: One Pan Chicken Bake

I have to say that I LOVED the flavor of this sauce in this One Pan Chicken Bake. I could see myself making this sauce again to use over some leftover veggies or potatoes that I plan to roast. I addition of coriander made it oh so yummy!

When I make this again, I will need to make some adjustments. The chicken was DONE and the asparagus was not as crisp as I like. I know it boasts one pan but I will likely separate it in the future so get easy access to the chicken and asparagus to remove them when done. I also like to roast my potatoes and carrots a bit longer than called for so I’d put them it a bit earlier so everything would finish cooking at roughly the same time.

Substitutions/Additions made by Cooking After Class for One Pan Chicken Bake:

added about double the amount of carrots called for and about a pound of potatoes.
used russet potatoes because I had some on hand.
used whole grain mustard…I’ve never heard of whole grain dijon mustard 🤷‍♀️
I didn’t have any fresh dill so I sprinkled a little dried dill on top…love the smell!

Tips from Cooking After Class for making One Pan Chicken Bake:

Thin chicken cooks quickly…be sure to remove it from the oven as soon as it is cooked through.
Use silicone liners on your baking trays to make clean up a breeze.

RECIPE: One-Pan Chicken & Asparagus Bake