Wednesday, October 26, 2011

Honey Mustard Rosemary Chicken with Vegetables

A really cool thing I learned about honey is that it is hygroscopic or attracts water. So when using honey in a recipe, foods will keep their moisture longer.

In this recipe the vegetables and chicken are cooked together with honey, therefore they tend to retain their moisture, instead of drying out.

I normally do not use bone-in chicken for this recipe, but Harris Teeter had an amazing deal last week for split-chicken breasts ($1 a pound). This recipe is good with chicken breasts (boneless or bone-in) and chicken thighs.

Honey Mustard Rosemary Chicken with Vegetables


2-3 lbs chicken
(remove skin if applicable)
1 Baking potato, peeled and cut into wedges
1 Large carrot, chopped
1 Granny Smith apple, peeled and chopped

1/4-1/2 Onion, sliced

4 or more whole garlic cloves, skins removed
2 Tbsp olive oil
2 Sprigs rosemary
4 Tbsp mustard

2 Tbsp honey

salt and pepper to taste

Preheat oven to 425°.

In a large bowl toss vegetables and fruit with oil, salt and pepper. Pour vegetable mix into a 9 X 13 baking dish. Arrange garlic cloves throughout the vegetables and top with rosemary.

Arrange chicken pieces on top of vegetable/fruit mixture and bake uncovered for 30 minutes.

Combine mustard and honey.

Remove chicken from baking dish and stir vegetable/fruit mixture. Place chicken back on top of mixture and coat with honey mustard.

Return to oven and continue to cook for 10-20 minutes or until chicken is cooked thru.

This is really a meal in itself, so I chose not to serve an additional side just some bread.

*Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.