Roasted Honey-Mustard Chicken & Vegetables
Lemon tinged honey mustard glazes roasted chicken breasts and vegetables in this special oven-roasted dinner entrée.
15 min.prep time
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
- 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.