HONEY-MUSTARD ROASTED POTATOES
Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.
Provided by jerecar
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
- Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g
HONEY MUSTARD ROAST CHICKEN
Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
- Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
- Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
- Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
- Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
- While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
- Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
- Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g
ROASTED HONEY MUSTARD CHICKEN
I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.
Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.
HONEY MUSTARD CHICKEN & SWEET POTATO SHEET PAN DINNER
This healthy Honey Mustard Chicken & Sweet Potato Sheet Pan Dinner recipe is an easy 5 ingredient dinner the whole family will enjoy! Tender sweet potatoes are roasted along with marinated chicken breasts for a simple one pan meal.
Provided by The Creative Bite
Categories Main Dishes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
- Place chicken breasts between two layers of Saran wrap and tendering by hitting with a rolling pin or tenderizer until they are even and 1/2 inch thick.
- Add 1/2 cup honey mustard to a gallon resealable bag with the chicken breasts. Place in the refrigerator to marinate.
- Peel and chop the sweet potatoes into 1/2 inch thick pieces. Chop onion into 1 inch pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.
- Bake at 400°F for 20 minutes.
- Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don't place on top of the vegetables.
- Bake an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and serve with additional honey mustard for dipping.
Nutrition Facts : Calories 445 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 391 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
HONEY-MUSTARD ROASTED CHICKEN WITH SWEET POTATOES
Make and share this Honey-Mustard Roasted Chicken With Sweet Potatoes recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
- In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
- Bake at 425 for 30 minutes.
- Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
- Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.
OVEN FOIL-PACK HONEY DIJON CHICKEN AND SWEET POTATOES
Whether you grill or bake, you'll be glad you decided to make these easy, tasty all-in-one foil packs!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F or heat gas or charcoal grill for direct grilling. Cut 4 (18x12-inch) sheets of foil. In medium bowl, mix melted butter, honey, mustard and seasoning. Add chicken, and turn to coat; set aside.
- In large microwavable bowl, microwave sweet potatoes uncovered on High 5 to 7 minutes or until fork tender. Carefully divide potatoes among the 4 pieces of foil. Top with bell pepper chunks. Top each with chicken breast and sauce.
- For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- If baking, place packets on cookie sheet, and bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If grilling, place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Place packets on plates. Cut large X across top of each packet; carefully fold back foil. Top with green onions.
Nutrition Facts : Calories 420, Carbohydrate 27 g, Cholesterol 135 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 13 g, TransFat 1/2 g
BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
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