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Roasted Honey-Glazed Chicken 01




Source of Recipe


Unknown


List of Ingredients




2 carrots -- medium, peeled, quatred lengthwise and cut into 2-inch sticks
3 parsnip -- peeled, quartered lengthwise and cut into 2-inch sticks
3/4 pound new red potatoes -- quartered
1/4 cup garlic clove -- peeled (about 8 to 9 cloves)
2 teaspoon vegetable oil
1/4 teaspoon freshly ground black pepper -- or to taste
1 teaspoon salt
4 chicken breast halves -- bone-in and skin removed
2 tablespoon whole-grain mustard
2 tablespoon honey
1 teaspoon fresh thyme -- chopped


Recipe



Estimated Cooking Time: 1 hour

1. Preheat oven to 400 degrees F (205 degrees C). In a large skillet or casserole dish combine the carrots, parsnips, potatoes and garlic with the oil, pepper, and half the salt. Mix well to season evenly. Place the chicken on top of the vegetables, skinless side up.

2. Stir together the mustard and honey along with the remaining salt. Brush chicken breasts with the sauce, coating evenly. Place the skillet in the oven and bake until glaze has set and chicken has turned golden brown, about 40 minutes. The meat should be firm and white throughout.

3. Transfer chicken to a plate. Stir the chopped thyme into the roasted vegetables just before serving.

Start to Finish Time:
"1:00"


Serving Ideas : Serve with Fresh Salad and Bread and dinner is ready.

NOTES : ww points 4.75