Name: Honey Mustard Roasted Chicken and Potatoes with Mixed Greens
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 c. Country Crock Original; 6 tbsp. honey, divided; 6 tbsp. grainy Dijon mustard, divided; kosher salt; Freshly ground black pepper; 1 1/2 lb. red potatoes, quartered; 1/4 c. green onions, sliced; 4 chicken breasts; 2 tbsp. red wine vinegar; 1/4 c. extra-virgin olive oil; 6 c. mixed greens

Step 1Preheat oven to 425° and cover 2 baking sheets with large pieces of aluminum foil.

Step 2In large bowl, stir together Country Crock, 2 tablespoons honey and 2 tablespoons Dijon mustard, and season with salt and pepper. Add potatoes and green onions, and stir to coat evenly. Dump potato mixture in the center of 1 piece of foil and fold into the center to create packet.

Step 3In small bowl, whisk together remaining 4 tablespoons honey and 4 tablespoons Dijon mustard, then arrange chicken breasts on the second foil-lined baking sheet and season with salt and pepper. Pour honey-mustard mixture on top of chicken breasts.

Step 4Place two trays into oven and cook for 20 minutes, or until potatoes are tender, and chicken is cooked through.

Step 5In large bowl, whisk together vinegar and olive oil; season with salt and pepper. Add greens and toss gently to coat.

Step 6Serve chicken and potatoes with greens on side, or serve chicken sliced on top of greens, with potatoes on the side.