1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground pepper
4 bone-in split chicken breasts, skin removed
1 1/2 pounds small new red potatoes, halved
1 red bell pepper, cut into 1/2-inch strips
1 medium onion, cut into 8 wedges
1/2 cup honey mustard
2 tablespoons lemon juice
Heat oven to 375°F.
Combine 1/4 cup butter, salt, garlic powder and pepper in bowl. Place chicken breasts into ungreased 15x10x1-inch baking pan; brush with butter mixture.
Add potatoes, bell pepper and onion to remaining butter mixture; toss lightly to coat. Place vegetables around chicken in baking pan. Bake 40 minutes.
Increase oven temperature to 425°F.
Combine all glaze ingredients in bowl; drizzle over chicken and vegetables. Continue baking 20-30 minutes or until chicken is no longer pink and potatoes are tender.
- When working with raw chicken, keep these safety tips in mind:
- Always refrigerate chicken in the coldest part of the refrigerator. Place it in a pan or on a tray to catch any drips.
- Thaw frozen poultry in the refrigerator, never at room temperature.
- Always wash hands, utensils and work surfaces in hot soapy water after working with raw poultry.