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.

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

Details

Servings 4
Adapted from relishmag.com

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.