Sheet Pan Lemon Chicken

• 1 pound baby potatoes about 1-inch, washed and halved
• 1 pound Brussels sprouts washed and halved
• 4 boneless skinless chicken breasts
• juice of 1 lemon divided
• 1 tablespoon coarse ground/stone ground mustard
• 2 cloves garlic minced
• 1 teaspoon honey
• 4 tablespoons olive oil divided
• Salt
• Pepper

1. Preheat the oven to 400°F and lightly coat a rimmed baking
   sheet (jelly roll pan) with nonstick cooking spray. In a small bowl, whisk
   together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and
   2 tablespoons of the olive oil. Set aside.
2. Place the potatoes and Brussels sprouts on the pan. Drizzle
   with the remaining 2 tablespoons of olive oil and about half of the lemon
   mustard mixture. Toss to coat. Season generously with salt and pepper. Spread
   evenly on the pan. Season each chicken breast with salt and pepper and place
   them on the pan also. Drizzle the remaining lemon/mustard mixture over each
   chicken breast.
3. Bake for 25 minutes, or until the potatoes are tender and
   the chicken is cooked through. Drizzle with the remaining lemon juice. Serve
   immediately.

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