Honey Mustard Roasted Chicken & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs red potatoes, washed and cut into large chunks1 lb baby carrots1 large onion, cut into eight pieces1 head of garlic, peeled (about 10 cloves)1 1/2 teaspoons rosemary3 tablespoon olive oilsalt and pepper to taste3 lbs chicken, boneless, skinless breastsSauce:3 tablespoons honey3 tablespoons yellow mustard
Toss vegetables with olive oil and place in prepared casserole dish. Cover with foil. Bake in hot oven (425 degrees) about 30 minutes to precook a little bit.
Place chicken on top of vegetables and cook (covered) about 30 minutes more.
Remove from oven and top chicken with honey mustard sauce. Return dish to oven and cook about 10-20 more minutes until chicken completely cooked and vegetables are tender. Cover and stand til ready to serve.
Serving Size: Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIROB57.
Place chicken on top of vegetables and cook (covered) about 30 minutes more.
Remove from oven and top chicken with honey mustard sauce. Return dish to oven and cook about 10-20 more minutes until chicken completely cooked and vegetables are tender. Cover and stand til ready to serve.
Serving Size: Makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIROB57.
Nutritional Info Amount Per Serving
- Calories: 376.8
- Total Fat: 7.7 g
- Cholesterol: 98.7 mg
- Sodium: 221.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 4.1 g
- Protein: 42.6 g
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