Honey-Mustard Chicken with Roasted New Potatoes

By á-2469

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
• 1/2 teaspoon salt, divided
• Coarsely ground black pepper
• 4 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 minced shallot
• 1 tablespoon minced fresh thyme leaves or teaspoon dried
• 1 pound small red potatoes, cut into halves
• Olive oil cooking spray

Preparation

Step 1

1. Preheat oven to 375F.

2. 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.

3. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.

4. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender. Serves 4.
Recipe by Greg Patent.


"Chicken Little," Feb. 2010
Nutritional Information
Per serving: 280 calories, 6g fat 120mg chol., 30g prot., 27g carbs., 2g fiber, 610mg sodium.