Honey Mustard Roasted Chicken and Potatoes with Mixed Greens

Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
Amp up your standard chicken and potatoes with a sweet and zesty honey mustard marinade.
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Ingredients
- 1/4 cup 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 cup green onions, sliced
- 4 chicken breasts
- 2 Tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
- 6 cups mixed greens
Directions
- 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.
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