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
Ingredients:
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.
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.
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