Honey-Mustard Roasted Chicken With Sweet Potatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 bone-in chicken leg quarters
- 2 medium sweet potatoes, cut into 1 inch pieces
- 4 small frozen corn on the cob
- 3⁄4 cup honey mustard dressing
- 1⁄2 teaspoon dried rosemary leaves
- 1⁄2 teaspoon salt
- 2 cups frozen green beans
directions
- Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
- In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
- Bake at 425 for 30 minutes.
- Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
- Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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