Lemon tinged honey mustard glazes roasted chicken breasts and vegetables in this special oven-roasted dinner entrée.
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1/4 cup Land O Lakes® Butter
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.
Fresh from the garden or farmers’ market, these colorful dinners will have you eating your veggies and loving it.