Honey Mustard Roasted Chicken
and Veggies
Jane Davis
|
4 boneless skinless 4 ounc chicken breasts, flattened
3 medium yellow potatoes with skin, sliced and
pre-cooked
4 carrots peeled and sliced
1 onion, peeled and sliced
2 TBS warm honey
3 TBS prepared mustard
1 TBS mustard powder
Preheat oven to 425
Combine begetable and place in a large shallow roasting
pan
Place chicken on top
Combine honey with mustards and spread on top of
chicken.
Any leftovers can be poured over the vegetables
Bake uncover at 425 until chicken is done about 20-25
minutes
Goes well with steamed spinach