6 boneless, skinless chicken thighs
1 lb. baby red potatoes, quartered
3 sliced carrots
½ cup honey
⅓ cup mustard
¼ cup Dijon mustard
¼ cup water
1 Tbsp. minced garlic
Salt pepper
Preheat oven to 400°. Grease a 9x13 pan and add chicken, potatoes and carrots.
In a small bowl, combine honey, mustards, water and garlic. Pour over chicken, potatoes and carrots. Season with salt and pepper.
Bake for 45-60 minutes or until chicken is no longer pink in the middle.
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