Honey-Mustard Chicken with Roasted New Potatoes
By Hklbrries
A honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices. Decrease the mustard to 2 tablespoons if you want a milder taste.
- 4
Ingredients
- 4 (6-ounce) boneless, skinless chicken thighs
- 1/2 teaspoon salt, divided
- Freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 minced shallot
- 1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried
- 1 pound small red potatoes, cut into halves
- Olive oil cooking spray
Preparation
Step 1
Preheat oven to 375 F.
Sprinkle chicken thighs with 1/4 teaspoon salt and pepper. Place in a 13-by-9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over chicken, covering 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.
"Chicken Little," Feb. 2010
Nutritional Information
Per serving: 280 calories, 6g fat 120mg chol., 30g prot., 27g carbs., 2g fiber, 610mg sodium.