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 http://mizhelenscountrycottage.blogspot.com/
Pennywise Platter Thursday http://www.thenourishinggourmet.com/
Fight Back Friday http://www.foodrenegade.com/
This post is linked up at:
Full Palte Thursday http://mizhelenscountrycottage.blogspot.com/
Pennywise Platter Thursday http://www.thenourishinggourmet.com/
Fight Back Friday http://www.foodrenegade.com/
Hi Tara,
ReplyDeleteThis 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