Horseradish. The perfect sinus opener. I love the spicy kick. However, in this dish the horseradish is very mild and balanced by the honey, not to worry. This is an easy, 30-ish minute sheet pan recipe and cleanup is as easy as tossing away a sheet of foil. I timed this recipe to coincide with Passover approaching. Traditionally both horseradish and honey are foods commonly served at a Passover seder. The chicken marinates in a mixture of olive oil, horseradish, honey, salt, and pepper. Simple ingredients that deliver loads of flavor. Plan ahead because if you can marinate your chicken it will be so much more tender, juicy, and flavorful.
Ingredients You’ll Need
To make the sheet pan chicken with horseradish sauce, you’ll need:
Chicken breasts Olive oil Honey Prepared horseradish Salt and pepper Asparagus Fresh parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Horseradish Chicken and Asparagus
This is such a quick and easy sheet pan dinner! Here’s an overview of the recipe steps:
Storage and Reheating Instructions
In the fridge: Seal leftovers in an airtight container for up to 5 days. In the freezer: The baked chicken can be frozen for up to 3 months; I do not recommend freezing the roasted asparagus. To reheat: Warm individual servings for 30-second intervals in the microwave. You might want to slice the chicken breast prior to microwaving so that it warms through faster, which will prevent the outside from drying out.
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