All right I am going to again grace you with my culinary skills (If you know me then you will be rolling on the ground with this last statement!)
I am always on the look out for health food that does not taste healthy because.. well lets face it we will not continue to eat healthy if it taste like wood chips and grass RIGHT!
I found this recipe on Spark people a website dedicated to healthy cooking! I LOVE their site! They have all sorts of yummy stuff and then the nutritional info for you to see! SOO here we go!
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
Honey Mustard Roasted Chicken
Prep time
Cook time
Total time
Recipe type: Chicken
Serves: 4
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
Instructions
- preheat oven to 425 degrees F.
- 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. (I don’t like rosemary so I used basil)
- Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
- Meanwhile, stir the mustard and honey together. (I ran out of regular mustard so I used honey mustard)
- 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.
- 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.
Directions
1. Preheat oven to 425 degrees F.
2. In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
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. (I don’t like rosemary so I used basil)
4. Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
5. Meanwhile, stir the mustard and honey together. (I ran out of regular mustard so I used honey mustard)
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.
My child who is one fussy boy with food ate all of it!!!
I LOVE IT! The chicken was a little bland because I used honey mustard dressing and not honey and mustard! I would suggest the honey and mustard!
So what is the nutritional value??
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
I love anything with honey mustard so this recipe looks great! I will have to pass it on to my wife.
** I entered the B-Safe giveaway.