Roasted Honey-Mustard Chicken & Vegetables

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
4 servings
656 Ratings



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.

Recipe Tip

- 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.

Nutrition Facts (1 serving)

Calories: 350

Fat: 18g

Cholesterol: 65mg

Sodium: 520mg

Carbohydrates: 29g

Dietary Fiber: 6g

Protein: 21g

Recipe #12329©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

Sounds delicious and from reading the comments, I need to try this one!
It was really simple to put together and came out nice exept for the glaze was a little strong for my liking.
OMG, this is so good. I will make it over and over.
This chicken recipe was FANTASTIC! The glaze was delicious and held the moisture in the chicken! Very tasty. I coild have made twice as much and it would have all been eaten!
This is easy to make and would be great to make for company.
This was a great recipe. I did change it a little. I used wings instead of breast. I thought it might not have enough salt, to my surprise it did. I had to double the ingredients to accommodate ten whole wings. It was great.

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