This recipe was submitted by Lia Gravino Strahan of the Aurora Alumnae Club and was served at the Region Five Denver Cluster Event on Saturday, March 13, 2010.
Honey Mustard Chicken with Roasted Potatoes
12 boneless, skinless chicken thighs
salt and pepper
6 tablespoons Dijon mustard
9 tablespoons honey
3 minced shallots
1 ½ tsp dried thyme
2 pounds red potatoes, cut in half
Olive oil and cooking spray
Preheat oven to 375 degrees.
Sprinkle chicken thighs with salt and pepper. Place in 2 13x9 glass baking pans lightly sprayed with cooking spray.
Combine mustard, honey, shallot and thyme in a small bowl, whisk to form a paste. Spread over the chicken thighs, covering them completely.
Add potatoes to the pan and spritz with cooking spray (use olive oil spray). Sprinkle potatoes with salt and pepper.
Bake uncovered for 50 minutes, turning the potatoes once about halfway through.
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