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.
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15 min
Prep Time
1 hr 15 min
Total Time
4
servings Ingredients
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
How to make
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STEP 1
Heat oven to 375°F.
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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.
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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.
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STEP 4
Increase oven temperature to 425°F.
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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.
Tip #1
- When working with raw chicken, keep these safety tips in mind:
Tip #2
- Always refrigerate chicken in the coldest part of the refrigerator. Place it in a pan or on a tray to catch any drips.
Tip #3
- Thaw frozen poultry in the refrigerator, never at room temperature.
Tip #4
- Always wash hands, utensils and work surfaces in hot soapy water after working with raw poultry.
350 Calories
18 Fat (g)
65 Cholesterol (mg)
520 Sodium (mg)
29 Carbohydrates (g)
6 Dietary Fiber
21 Protein (g)
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