Baked Honey-mustard Chicken And Vegetables
From chihuahua 16 years ago
- 50 minutes to make
- Serves 4
Great served with steamed fresh green beans. You won't walk away from the table hungry. From, Five Ingredient Cookbook.
Ingredients
- 1 1/2 pounds small red potatoes, each cut into quarters shopping list
- 1 jumbo onion (1 pound), cut into eighths shopping list
- 6 t olive oil shopping list
- 4 medium chicken breasts halves, skin removed shopping list
- 2 T honey mustard shopping list
- salt shopping list
- Coarsely ground pepper shopping list
How to make it
- Preheat oven to 450 degrees.
- In 13 X 9 metal baking pan, toss potatoes and onion with 4 t olive oil, 3/4 t salt, and 1/4 t coarsely ground pepper. Bake 25 minutes on middle oven rack.
- Meanwhile, place chicken breast halves in small roasting pan; coat chicken with 1 t olive oil.
- In cup, mix remaining 1 t oil with honey mustard; set aside.
- After vegetables have been baked 25 minutes, remove pan from oven and carefully turn vegetables with metal spatula.
- Return vegetables to oven, placing pan on lower rack. Place chicken on upper rack.
- After chicken has baked 10 minutes, remove from oven; brush with honey mustard mixture. Bake 12 to 15 minutes longer until juices run clear when the thickest part of chicken is pierced with a knife and vegetables are golden and tender.
- Serve chicken with vegetables.
People Who Like This Dish 4
- lor Toronto, Canada
- danadooley Singapore, SG
- softgrey New York
- desertgal Billings, MT
- chihuahua Sonoma County, USA
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