Enjoy another recipe over on Facebook. And come back each Tuesday for more! We also post a weekend recipe too!
Honey Mustard Chicken
A honey and mustard coating flavors
succulent boneless, skinless chicken thighs. Red potatoes baked with the
chicken soak up the juices.
4
(6-ounce) boneless, skinless chicken thighs
1/2
teaspoon salt
Coarsely ground black pepper
4
tablespoons Dijon mustard (or herb mustard)
2
tablespoons honey
1
shallot, finely chopped
1
Tbls. minced fresh thyme leaves or ½ teaspoon dried
½ Tbls. minced fresh savory or 1 tsp. dried
1
pound small red potatoes, cut into halves
Olive oil cooking spray
Directions:
- Preheat oven to 375 degrees F.
- Sprinkle chicken thighs with 1/4 teaspoon salt
and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey,
shallot and herbs in a small bowl to form a paste. Spread over thighs,
covering them 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.
No comments:
Post a Comment