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Nutritional Info
  • Amount Per Serving
  • Calories: 356.7
  • Total Fat: 8.9 g
  • Cholesterol: 66.1 mg
  • Sodium: 427.2 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 30.5 g

View full nutritional breakdown of Honey Mustard Roasted Chicken calories by ingredient
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Honey Mustard Roasted Chicken


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Honey Mustard Roasted Chicken RECIPE

Introduction

Rich, flavorful honey mustard chicken with carrots and potatoes. Rich, flavorful honey mustard chicken with carrots and potatoes.

Ingredients

    • 1 lb. potatoes, cut into wedges
    • 2 lbs. chicken, rinsed
    • 6 medium carrots, sliced
    • 2 Tablespoons olive oil
    • 1-1/2 Tablespoons honey
    • 3 Tablespoons mustard
    • 1 teaspoon dried rosemary
    • 2 heads garlic, peeled
    • salt and pepper to taste

Directions

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


Makes 4 servings.







TAGS:  Poultry |

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Member Ratings For This Recipe


  • Very Good
    103 of 104 people found this review helpful
    I made this in the crock pot with a whole chicken. I put the veggies on the bottom and quartered a whole chicken and laid it on top. One hour before it was done I put the honey mustard on top. It was to die for. - 7/10/09

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  • Incredible!
    93 of 96 people found this review helpful
    This was yummy. Substituted 1 lb baby carrots. Doubled the sauce. I microwaved the veggies and potatoes a few minutes prior to baking. I used boneless skinless chicken breasts. - 4/5/08

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  • Very Good
    55 of 56 people found this review helpful
    I read th reviews before I made it, so I made a few changes. I cooked the veggies for 20 min, then added the chicken and proceeded with the recipe. I also covered it with foil after adding the sauce. The family commented on how tender the chicken was. Will be making this alot. - 4/2/08

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  • Very Good
    42 of 43 people found this review helpful
    I just made this; what a good recipe. It is very easy to make, and I love one-dish recipes. I did read the reviews first, so I doubled the honey-mustard sauce. The vegetables came out very tender, but I did cook them for 15 mins first; 10 mins would have been enough. Thanks for the great recipe! - 4/27/08

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  • Incredible!
    33 of 37 people found this review helpful
    This was simple to prepare and tasted wonderful. I would add onions next time as we like onions! - 7/9/08

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  • 28 of 28 people found this review helpful
    Made this last night for the family and actually got a comment "Mom, this is almost the best chicken you've ever made!" I cooked the veg. a little first before the chicken ( about 15 minutes) and I used sweet potatoes instead of white, added mushrooms too,,, GREAT MEAL!! - 4/15/08

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  • Incredible!
    28 of 28 people found this review helpful
    I doubled the sauce and added onion wedges. Have served this to many guests, in MN and Brazil, and all have loved it! - 10/2/07

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  • Very Good
    27 of 28 people found this review helpful
    This is great- but along with others, I'll cook the veggies for about 10 minutes by themselves, and when adding the chicken cover it all with foil- our chicken was a little drier than I'd like. I thought the amount of sauce was perfect- it was great to not have sauce drowning all the flavors of the - 5/4/08

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  • Incredible!
    21 of 21 people found this review helpful
    I tried this recipe a while ago, and it is definitely a keeper. My husband LOVES it! I kind of adapted my own twist to it- added tarragon with the rosemary. WOW. Also tried this with pork chops that I seasoned w/ herbs & Foreman grilled, and finished in the oven w/ sauce separate from veg. WOW. - 3/27/08

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  • Incredible!
    19 of 21 people found this review helpful
    I made a few changes, less meat, lots more veggies and used 1/2 pound sweet potato and 1/2 pound red. I cooked the veggies 15 minutes alone then added the meat. Total cooking time the same with the meat coming out moist, not dry. Will make this one again! (added onions, celery and kale) - 4/5/09

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  • 18 of 19 people found this review helpful
    This is a very delicious! I use an oven baking bag, it keeps everything moist and clean up is very easy. I used Mushrooms, potatoes, carrots, onions, celery and it turned out great! Any of your favorite veggies would work great, too! The Whole Family Loves this Tasty Dish! Enjoy...Smile!!! - 1/10/09

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  • Very Good
    18 of 19 people found this review helpful
    I really enjoyed this recipe! Following another person's comments, I covered the dish for the last 10 minutes and did not find the dish dry. I think I will cook my potatoes for ten minutes before adding the chicken and carrots next time!! - 12/14/07

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  • Very Good
    15 of 17 people found this review helpful
    delicious and easy to prepare. Just needed longer cooking times for veggies - 8/8/08

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  • Incredible!
    14 of 16 people found this review helpful
    Awsome!!!!! I made a few adjustments like using baby carrots and I added more garllic as well as using Italian Seasoning and some Adobo instead of Rosemary. - 4/9/08

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  • Very Good
    12 of 13 people found this review helpful
    Wow, Wonderful! So easy my 7 year old helped me prep the veggies, but instead of white potatoes I substituted a sweet potato. Really good contrast to the savory rosemary and olive oil. I made the original amt of sauce and it still was flavorful. I also added zucchini and squash to make it stretch. - 10/15/09

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  • Incredible!
    11 of 11 people found this review helpful
    This recipe was delicious! I did cook the potatos and carrots for about 15 before adding chicken. Will make again!!! - 4/3/08

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  • Very Good
    10 of 12 people found this review helpful
    My family and I enjoyed this very much. I used garlic powder, oregano, and parsley on potatoes and carrots. I also used light Italian dressing (I was out of olive oil). Next time I will try covering with foil for part of the time to see if the veggies cook faster. The chicken was very tasty! - 4/21/08

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  • Good
    10 of 11 people found this review helpful
    This wasn't bad! Easy to prepare which is nice, and not alot of dishes to clean up. I used fresh rosemary and I would use more... and chopped garlic. You could add any mix of vegetables. It does need more sauce. - 4/2/08

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  • Incredible!
    9 of 10 people found this review helpful
    I loved it! I added onions since I can't get enough of them, but made the recipe as it is. I thought it was a perfect honey to mustard ratio. I didn't cook the veggies long enough...but that was my fault! The recipe was great! THANKS FOR SHARING! :)
    - 1/7/09

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  • Incredible!
    8 of 9 people found this review helpful
    A keeper. Mixed sweet potatos with white, red pepper strips and onions and the small carrots without cutting. I put cut-up veggies in bag with OO and spices and the chicken in Honey-Mustard and marinated all day then cooked. Cooked 1 hr at 375 then bumped up to 425 for last 10 minutes. - 4/3/09

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  • 7 of 8 people found this review helpful
    If you can, use fresh rosemary instead of dried - awesome! 2-3 tsp fresh instead of 1 tsp dried. - 4/2/09

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  • Very Good
    7 of 7 people found this review helpful
    This is a great recipe, I will definitely make it again. Like others, I cooked the veggies a little longer. - 4/17/08

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  • Incredible!
    7 of 7 people found this review helpful
    I love this recipe! As others have mentioned, the veggies need longer cooking time than the chicken, so I usually cover the pan and cook the veggie's for an extra 15 minutes before putting the chicken back in with the honey mustard. - 2/11/08

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  • Very Good
    6 of 7 people found this review helpful
    I tryed this tonight and my husband gave it a 4.5. He really doesn't like when I try new dishes on him. He thought along with myself it was very good and will make it again.
    Next time I may add some sweet potatoes and some more veggies.

    Great recipe - 10/15/09

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  • Incredible!
    6 of 7 people found this review helpful
    This is one of the best recipes ever. My hubby and I love it. I did it tonight without the carrots since I didn't have any. I up the rosemary and make sure all of the garlic is there. It realllllllly is YUMMY! - 1/29/09

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