Thursday, May 24, 2012

Honey Mustard Chicken

This recipe is a family favorite of ours.  I love it because it is simple.  They love it because it tastes great!  This recipe is great for summer or winter.  My only complaint is that after the 6 of us devour it for supper, there isn't any left for lunch the next day!

Photo by Flicker

Honey Mustard Chicken
1 lb potatoes cut into wedges

2 lbs chicken (if using breast cut into 4 pieces-no need to cut thighs)

6 medium carrots, sliced

2 Tbs olive oil

1 ½ Tbs honey

3 Tbs mustard

1 tsp rosemary

2 heads garlic peeled

Salt and pepper to taste

Preheat oven to 425.  In a shallow pan, toss potatoes and carrots with oil, salt and pepper.  Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.  Arrange the chicken among the vegetables and bake uncovered for 30 minutes.  Stir the mustard and honey together.  Remove the pan from the over.  Carefully take the chicken from the pan to another clean plate.  Spread the honey-mustard mixture over the chicken.  Stir vegetables in the pan, return coated chicken to the pan and place back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.

This post is linked up at:

Full Palte Thursday

Pennywise Platter Thursday

Fight Back Friday

1 comment:

  1. Hi Tara,
    This is a wonderful recipe with great flavor. We will really enjoy it! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen