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Roasted Honey-Mustard Chicken & Vegetables
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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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. 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.

  3. 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.

  4. STEP 4

    Increase oven temperature to 425°F.

  5. 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.

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