Honey-Mustard Chicken with Roasted New Potatoes
Mark Boughton Photography/Teresa Blackburn Styling
- Yield: 4 servings
- Prep: 10 mins
- Cook: 50 mins
A honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices.
Ingredients
- 4-- (6-ounce) boneless, skinless chicken thighs
- 1/2teaspoon salt
- -- Coarsely ground black pepper
- 4tablespoons Dijon mustard
- 2tablespoons honey
- 1-- minced shallot
- 1tablespoon minced fresh thyme leaves or ½ teaspoon dried
- 1pound small red potatoes, cut into halves
- -- Olive oil cooking spray
Instructions
- Preheat oven to 375F.
- Sprinkle chicken thighs with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
- Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.
- Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender.
Recipe by Greg Patent.
Nutritional Info *per serving
- Calories 380
- Glycemic Load 5
- Fat 13g
- Saturated Fat 3.5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 5g
- Cholesterol 110mg
- Sodium 770mg
- Potassium 810mg
- Carbohydrate 31g
- Fiber 2g
- Sugars 10g
- Protein 33g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 20%
- Calcium 2%
- Iron 15%
