Honey Dijon Chicken And Vegetables Recipes

HONEY DIJON CHICKEN AND VEGETABLES

Honey Dijon Chicken and Vegetables image

This recipe is a perfect dish to serve company, as it is all prepared in one baking dish. If you want to serve another side dish, it goes well with a cheese-based dish or salad. I found it in a cookbook ages ago with easy gourmet recipes. Passive time is marinating time.

Provided by Redneck Epicurean

Categories One Dish Meal

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breasts
1 (16 ounce) jar honey mustard dressing
3 cups vegetables (I use onions, potatoes, and carrots)
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives (2 tsp. dried chives)
salt and pepper, to taste
2 tablespoons honey
1 lemon, juice of

Steps:

Rinse the chicken and pat dry. Place in a shallow bowl and pour the salad dressing over; marinate, covered, in the refrigerator for 6-8 hours.
Preheat the oven to 350 degrees. Place the chicken in a greased baking dish. Place the vegetables around the chicken. Stir in the salt, pepper, chives and parsley to the mustard marinate. Pour over the chicken and veggies.
Drizzle with honey and lemon juice.
Bake for 1 hour.

Nutrition Facts : Calories 154.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 78.5, Carbohydrate 6.7, Fiber 0.1, Sugar 6, Protein 27.4

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Roasted Honey-Mustard Chicken Thighs with Vegetables image

This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.

Provided by Deb

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons Dijon mustard
3 tablespoons honey
lemon, juiced
½ teaspoon dried thyme
salt and pepper to taste
10 skinless, boneless chicken thighs
8 carrots, sliced
1 bunch fresh asparagus, cut into thirds
1 tablespoon olive oil
1 tablespoon butter

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393.1 calories, Carbohydrate 24.4 g, Cholesterol 122.4 mg, Fat 18 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 5.3 g, Sodium 404.5 mg, Sugar 14.6 g

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