HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
ROASTED HONEY MUSTARD CHICKEN
I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.
Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.
BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
HONEY MUSTARD ROAST CHICKEN
Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
- Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
- Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
- Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
- Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
- While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
- Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
- Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
HONEY-MUSTARD BAKED CHICKEN BREASTS
These honey-mustard baked chicken breasts are super easy, delicious, and healthy! What's not to like?
Provided by Stephen Williams
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
- Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
- Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 400.4 calories, Carbohydrate 61.7 g, Cholesterol 64.9 mg, Fat 4.4 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 1.2 g, Sodium 1335.6 mg, Sugar 36.5 g
HONEY MUSTARD ROASTED CHICKEN
SparkPeople e-mailed this recipe to me today I'm going to post it here so I can find it when I want it. It is a "rich, flavorful honey mustard chicken with carrots and potatoes."
Provided by QueenBee49444
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish.
- Place peeled garlic cloves among the veggies
- Sprinkle rosemary over veggies.
- Place chicken on top of veggies.
- Bake uncovered in oven at 425 degrees for 30 minutes.
- While chicken & veggies are baking, mix mustard and honey together.
- Remove pan from oven.
- Place chicken on seperate plate.
- Spread honey-mustard all over the chicken.
- Stir veggies.
- Return chicken to veggies.
- Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.
HONEY MUSTARD CHICKEN SKILLET
Pan-roasted chicken in a honey mustard, onion, and garlic sauce. Serve with rice.
Provided by Mme Rocha
Categories Pan Fried Chicken Breasts
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
- Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
- Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
- Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 23.5 g, Cholesterol 72.7 mg, Fat 10.4 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 937.8 mg, Sugar 10.4 g
HONEY-MUSTARD BAKED CHICKEN
I just love how easy this recipe is to put together! I like to bake the chicken ahead, chill it, and serve it as "finger food" for informal gatherings and picnics.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken. , Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce.
Nutrition Facts : Calories 359 calories, Fat 23g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 21g protein.
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