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-COATED CHICKEN
Make and share this Honey Mustard-Coated Chicken recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Lightly grease a 11 x 7 inch baking dish.
- Combine mustard, honey and lemon juice in a shallow dish. Place bread crumbs in a second shallow dish.
- Dip chicken in the mustard mixture, turning to coat pieces thoroughly. Dredge in bread crumbs to cover completely. Place in prepared pan. Drizzle oil evenly over top of the chicken.
- Bake at 375F for 25 to 30 minutes or until the internal temperature registers 160F on a instant-read thermometer.
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.
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