Baked Honey- Mustard Chicken & Vegetable
Skinless breasts are lightly glazed with sweet mustard and a touch of olive oil and served with onion and potato. It all cooks in the oven at the same time.
1 1/2 pounds small red potatoes, quartered
1 jumbo onion, cut into eighths
6 teaspoons olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 medium chicken-breast halves with bone, skin
2 tablespoons honey-mustard
Preheat oven to 450'F . In 13" by 9" metal baking pan, toss potatoes and onion with 4 teaspoons olive oil, salt and pepper; bake 25 minutes on middle oven rack.
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. After vegertable 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. After chicken has baked 10 minutes, remove from oven; brush with honey-mustard mixture.
Bake chicken and vegetables 12 to 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife and vegetables are golden.
Serve chicken with vegetables.
Note: It all cooks in the oven in the same time. Delicious with steamed fresh green beans.