Honey Mustard Roasted Chicken And Squash Food

HONEY-MUSTARD ROASTED CHICKEN AND SQUASH

Steps:

• Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
• In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
• Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
• Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

SHEET-PAN HONEY-GARLIC CHICKEN AND BUTTERNUT SQUASH

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In small bowl, mix 4 tablespoons of the honey, the lemon juice, garlic and pepper flakes.
• In medium bowl, mix squash, oil, 3/4 teaspoon of the salt and 3 tablespoons of the honey mixture. Toss to coat. Add squash mixture to pan.
• Season chicken with remaining 3/4 teaspoon salt and the pepper. Add chicken to pan of squash; brush with 1 tablespoon of the honey mixture. Roast 15 minutes. Brush chicken with remaining 1 tablespoon honey mixture; return to oven 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is lightly starting to turn brown and is just tender. Remove from oven; drizzle remaining 1 tablespoon honey over chicken, and serve.

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
• Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
• Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
• Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
• Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

ROASTED HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

PRETZEL-CRUSTED HONEY MUSTARD CHICKEN WITH BUTTERNUT SQUASH AND BROCCOLI EASY PREP & PAN INCLUDED

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat oven to 425 degrees. Remove lid and label. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.Combine broccoli, butternut squash, 2 tsp. olive oil, and seasoned salt in provided tray. Spread into an even layer on one half of tray. 2 Add the Chicken Place chicken in empty half of tray. Season chicken evenly with 1/4 tsp. salt and a pinch of pepper.If using salmon, follow same instructions, placing salmon in tray skin-side down. 3 Bake the Dish Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.If using salmon, bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 22-26 minutes. Follow same instructions below.Carefully remove from oven. Top chicken evenly with mayonnaise and pretzel breading, pressing gently to adhere. Drizzle with honey mustard. Bon appétit!

HONEY MUSTARD ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
• Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.
• Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
• Meanwhile, stir the mustard and honey together.
• Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
• Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.
• Makes 4 servings.

CURRIED HONEY MUSTARD CHICKEN

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

CREAMY HONEY MUSTARD CHICKEN

Steps:

• Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
• Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
• Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
• Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

BAKED ACORN SQUASH WITH MUSTARD AND HONEY

Steps:

• Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
• Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
• Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.

HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)

Steps:

• Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
• Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
• Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
• Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
• OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

TORTILLA CHIP-CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Place tortilla chips in a food processor or mini food processor and pulse until finely chopped. Pour into a pie plate or shallow dish and stir in garlic powder and cumin.
• In a large bowl, combine egg and chicken and toss well to coat. One at a time, remove chicken tenders from egg, allowing excess to drain off. Dredge in crushed chips, pressing gently to adhere, and arrange on prepared baking sheet. Spray chicken with cooking spray. Bake at 425°F until chicken is done and breading is lightly browned, about 15 minutes (chicken should reach an internal temperature of 165°F).
• Meanwhile, in a small bowl, combine yogurt, mustard, honey, and cayenne, if desired. Serve sauce with chicken.
• Serving size: 2 chicken tenders and about 2 tbsp sauce

SHEET PAN HONEY MUSTARD CHICKEN & VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, add potatoes, carrots, butternut squash, red onion, red pepper, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands gently toss to coat everything with.
• Spread vegetables out on a baking sheet in a single layer.
• Place chicken breasts on top of vegetables.
• In a small bowl, add honey, stone ground mustard, olive oil, dijon mustard, balsamic vinegar, fresh thyme, garlic powder, salt, and pepper. Using a whisk, stir everything together to form a sauce.
• Generously brush the sauce on the chicken breasts until none is left.
• Bake for 30 minutes.
• Turn the oven to broiler on HIGH and broil the chicken to give it a nice browning on top for 3-5 minutes. (chicken should have an internal temperature of 165 degrees in order to serve)
• Garnish with fresh thyme and serve.
• Note: depending on the thickness of the chicken, cooking times may vary

HONEY MUSTARD ROASTED CHICKEN

Steps:

• Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish.
• Place peeled garlic cloves among the veggies
• Sprinkle rosemary over veggies.
• Place chicken on top of veggies.
• Bake uncovered in oven at 425 degrees for 30 minutes.
• While chicken & veggies are baking, mix mustard and honey together.
• Remove pan from oven.
• Place chicken on seperate plate.
• Spread honey-mustard all over the chicken.
• Stir veggies.
• Return chicken to veggies.
• Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.

THYME HONEY MUSTARD ROASTED CHICKEN WITH ROOT VEGETABLE PUREE

Steps:

• Preheat the oven to 450. Thoroughly dry the chicken with paper towels or a kitchen towel. Place the chicken breast-side down on a cutting board. Using a sharp pair of kitchen shears, cut along one side of the spine. Rotate the chicken 180* and cut along the other side of the spine, removing it completely. Flip the chicken over and press on the breastbone to flatten. Transfer the chicken to a baking sheet lined with foil and sprinkle with sea salt. Allow to rest at least 15 minutes, but preferably 30 minutes.
• While the chicken is resting, prepare the marinade and prep the root vegetables. Zest the lemon. Whisk together the lemon zest, whole grain mustard, honey, thyme leaves, and pepper. Slice the zested lemon and nestle it, along with the thyme springs, under the chicken. Peel and dice the vegetables and toss with the fat.
• Cut two slits into the skin where the breast meets the thigh. Rub a few tablespoons of marinade between the skin and breast meat. Rub the remaining marinade all over the chicken.
• Roast the chicken at 450 for 20 minutes. Reduce the oven to 350. Place the vegetables around the chicken. Roast the chicken and vegetables an additional 40 minutes (or more, depending on bird size) until the temperate of the chicken reaches 165 and the vegetables are soft and tender.
• Transfer the chicken to a cutting board and allow to rest. Meanwhile, transfer the vegetables to a food processor or blender. Add the 2 tbsp cream, salt and pepper and puree until smooth, adding additional cream if needed.

ROASTED HONEY GARLIC BUTTER CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium-sized skillet over medium-high heat, melt the butter. Add the chicken skin side down and sear for 2-3 minutes until brown. Add the chicken to the skillet.
• In a large bowl add brussels sprouts and butternut squash. In a small bowl whisk the honey, butter, mustard, garlic, and salt. Pour half over the vegetables and toss to coat. Add the vegetables to the skillet. Pour the rest over the chicken.
• Roast in the oven for 30 minutes or until chicken is cooked throughout and no longer pink. Add the dried cranberries and pecans and toss with the vegetable mixture. Enjoy!

HONEY AND MUSTARD PARSNIPS RECIPE

Steps:

• Preheat the oven to 200°C/400ºF/Gas 6. Peel, trim and quarter the parsnips. If they are very large, cut the quarters in half.
• Bring a pan of lightly salted water to the boil, then add the parsnips and simmer for 5 mins. Meanwhile, heat the oil in a large roasting tin until smoking.
• Drain the parsnips and add to the oil. Coat well, put into the preheated oven and roast for 40 mins, until crispy.
• Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.

HONEY MUSTARD CHICKEN WITH ROASTED SWEET POTATOES, ZUCCHINI, AND ONION

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut onion into ½-inch-thick wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potatoes into 1-inch cubes.
• Place veggies on a baking sheet and toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 25-35 minutes.
• Mince or grate 1 clove garlic (we sent more). In a medium bowl, whisk together garlic, honey, 1 TBSP mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil (we sent more mustard and vinegar). Season with salt and pepper. Stir to combine. Add chicken to bowl and toss to coat.
• Heat a medium pan over medium-high heat (use an ovenproof pan if you have one). Remove chicken from marinade, letting excess drip off. Sear in pan until no longer pink on surface, 2-3 minutes per side, brushing chicken with a bit of marinade as it cooks. TIP: Cast iron skillets are great for searing meats, plus they're ovenproof, too. Get one for next time at HellofFresh.com/Shop
• Pour any remaining marinade into pan with chicken. (TIP: If your pan isn't ovenproof, transfer chicken and marinade to a small baking dish.) Once veggies have roasted about 15 minutes, place pan with chicken in oven. Roast until chicken is firm and no longer pink in center, 8-10 minutes.
• Divide veggies and chicken between plates. Drizzle with any remaining marinade in pan. Tear leaves from parsley and scatter over top.

HONEY MUSTARD CHICKEN AND BROCCOLI

Steps:

• Sprinkle the chicken breasts with the onion salt and black pepper, making sure to coat both sides.
• Heat the olive oil in a large frying pan over medium heat and sear the chicken breasts for approx. 3 minutes on each side or until golden brown. Then remove them from the pan and set them aside.
• In the same frying pan, mix the cornstarch with a few tablespoons of the chicken stock until smooth. Then gradually add the remaining chicken stock, whisking as you go.
• Heat the pan on a medium setting again, and add the mustard and honey, whisking until combined.
• Once the sauce is bubbling, stir in the milk and cream and allow to return to a boil. Season to taste.
• Return the chicken breasts to the pan and add the broccoli. Cover and reduce to a simmer. Cook for a further 10 minutes.
• Garnish with chopped fresh parsley if desired.

HONEY AND MUSTARD ROASTED QUAIL RECIPE

Steps:

• In a mortar and pestle, grind ¾ teaspoon peppercorns. Add baking powder, papaya paste, ¾ teaspoon black pepper, 1 tablespoon lemon juice and 1 tablespoon oil. Mix until well combined.
• Clean the quails and pat them dry with paper towels. Cut them in half vertically using sharp poultry shears. Coat them with the contents from the mortar and pestle. Let marinate for at least 1 hour in the refrigerator.
• Preheat the oven to 375°F.
• Remove the quails from the refrigerator at least 15 minutes ahead of time to bring them back to room temperature before cooking.
• In a heatproof, non-stick pan, heat the rest of the oil. Add the leeks and cook until softened and lightly golden. Transfer to a plate, leaving as much oil as possible in the pan. Place the quails skin side down (with as little marinade as possible); add the remaining garlic. Brown the skin for 2 minutes. Season with salt and pepper. Lower to medium-high heat, cook the quails on the other side for another 2 minutes. Flip again. Season the other side. Transfer to a plate.
• Melt 2 tablespoons butter in the pan. Add 3½ tablespoons honey and ¼ cup water, then bring to a boil. Cook for 2-3 minutes. Add the remaining lemon juice and mustard. Return and cook the quails for about 2 minutes in the pan (they will finish cooking in the oven). Baste the quails with the juice from the bottom of the pan. Return the leeks and add 2 snipped sprigs chives to the pan, cover and cook for another 2 minutes.
• DPrinkle the birds with the remaining balck pepper. Add ¼ cup water to the bottom of the pan and transfer to the oven. Roast for 15 min.
• In the microwave, melt 1 tablespoon butter. Add 1 tablespoon honey. Baste the birds with the butter mix using a silicone brush. Increase the temperature to 400°F and roast for 5 more minutes to brown the top.
• Tie the tips of 2 halved quails with chives. Serve with mashed potatoes and a green salad.
• Bon appétit!

2-STEP HONEY MUSTARD CHICKEN

Steps:

• In a large nonstick skillet, heat oil over medium-high.Brown chicken breasts 3-4 minutes per side.
• In a small bowl, combine soup, water, honey, and mustard.Add to skillet with chicken; bring to simmer. Reduce heat, cover and simmer gently for 8-10 minutes, or until chicken is cooked through.Serve garnished with chives, if desired.