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Honey Mustard & Herb Roasted Chicken
5
Servings
Servings
10m PT10M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #37437
October 03, 2021
Categories: Dinner, Main Dish, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Kosher Meat more
"This is so easy to make and then just let the chicken sit in the marinade for a few hours and bake."
Original recipe yields 5 servings
Ingredients
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-
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- FOR CHICKEN
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Nutritional
- Serving Size: 1 (337.8 g)
- Calories 815.9
- Total Fat - 65.3 g
- Saturated Fat - 17.8 g
- Cholesterol - 203.8 mg
- Sodium - 1034.8 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 2 g
- Sugars - 15.3 g
- Protein - 37.9 g
- Calcium - 48.7 mg
- Iron - 3.2 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.2 mg
Step 1
Whisk together all marinade ingredients in a small bowl or measuring cup.
Step 2
Place chicken in a large, heavy-duty, resealable plastic bag.
Step 3
Add all marinade and seal bag.
Step 4
Turn bag several times tp coat chicken evenly with marinade.
Step 5
Refrigerate for at least 3 hours.
Step 6
Preheat oven to 375F.
Step 7
Coat a 9x13 baking pan or casserole dish with cooking spray (or line with foil)
Step 8
Arrange chicken pieces in pan and pour marinade over chicken; making sure pieces are not overlapping.
Step 9
Scatter lemon slices over top.
Step 10
Bake for 45 minutes or until chicken is cooked through and lightly browned on top.
Tips & Variations
No special items needed.
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