Everything for this meal cooks in the oven at the same time—the red potatoes, onion, and the chicken breasts.
Reprinted with permission from The Good Housekeeping 400 Calorie Comfort Food 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.
|1 1/2 pounds small red potatoes, each cut into quarters||1/4 teaspoon coarsely ground black pepper|
|1 jumbo onion, cut into 8 wedges||4 medium chicken-breast halves, skin removed|
|6 teaspoons olive oil||2 tablespoons honey mustard|
|3/4 teaspoon salt|
Preheat oven to 450°F. In small roasting pan (13" by 9"), toss potatoes and onion with 4 teaspoons oil, salt, and pepper. Place pan on rack positioned in middle of oven and roast 25 minutes.
Meanwhile, place chicken-breast halves in second small roasting pan (13" by 9"); coat chicken with 1 teaspoon oil. In cup, mix remaining 1 teaspoon oil with honey mustard; set aside.
After potatoes and onions have baked 25 minutes, remove pan from oven and carefully turn pieces with metal spatula. Return to oven, placing pan on rack positioned in lower third of oven. Place chicken on rack positioned in upper third of oven.
After chicken has baked 10 minutes, brush with honey mustard mixture. Continue baking chicken, along with potatoes and onions, 12 to 15 minutes longer, until instant-read thermometer inserted horizontally into center of breast registers 165°F; potatoes and onions should be golden and tender. Serve hot.
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