Lemon tinged honey mustard glazes roasted chicken breasts and vegetables in this special oven-roasted dinner entrée.
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Chicken
14 cup Land O Lakes® Butter
12 teaspoon salt
14 teaspoon garlic powder
14 teaspoon coarse ground pepper
4 bone-in split chicken breasts, skin removed
1 12 pounds small new red potatoes, halved
1 red bell pepper, cut into 1/2-inch strips
1 medium onion, cut into 8 wedges
Glaze
12 cup honey mustard
2 tablespoons lemon juice
STEP 1
Heat oven to 375°F.
STEP 2
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.
STEP 3
Add potatoes, bell pepper and onion to remaining butter mixture; toss lightly to coat. Place vegetables around chicken in baking pan. Bake 40 minutes.
STEP 4
Increase oven temperature to 425°F.
STEP 5
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.
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