Baked Honey Mustard Chicken and Vegetables

(from abigail12083’s recipe box)

Use carrots, squash, or sweet potato instead of red potato. Adjust cooking time as needed.

Source: Good Housekeeping

Prep time: 10 minutes
Cook time: 50 minutes
Serves 4 people

Categories: chicken, dinner

Ingredients

  • 1 1/2 pound(s) small red potatoes
  • 1 onion, cut into eigths
  • 6 teaspoon(s) olive oil
  • 4 medium chicken-breast halves, skin removed
  • 2 tablespoon(s) honey mustard

Directions

  1. Preheat oven to 450 degrees F. In 13" by 9" metal baking pan, toss potatoes and onion with 4 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; bake 25 minutes on middle oven rack.
  2. Meanwhile, place chicken-breast halves in small roasting pan; coat chicken with 1 teaspoon oil. In cup, mix remaining 1 teaspoon oil with honey mustard; set aside.
  3. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables with metal spatula. Return vegetables to oven, placing pan on lower oven rack. Place chicken on upper rack.
  4. After chicken has baked 10 minutes, remove from oven; brush with honey-mustard mixture. Bake chicken and vegetables 12 to 15 minutes longer until juices run clear when thickest part of chicken is pierced with a knife and vegetables are golden and tender. Serve chicken with vegetables.

  5. Read more: Baked Honey-Mustard Chicken and Vegetables – Good Housekeeping

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