1bunchgreen onionminced (easy to grow, on your own!)
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Instructions
Preheat oven to 375 degrees F
Sprinkle chicken with pepper. Place in 13 x 9-inch baking dish. Combine mustard, honey, onion & thyme, in a small bowl to form a paste. Spread over chicken, covering completely.
Add potatoes to pan & sprinkle with olive oil.
Sprinkle potatoes with pepper.
Bake about 50 minutes, stirring potatoes once until potatoes and chicken are tender.
Recipe Notes
You may have to add a little water or white wine to scrape the drippings at the end.
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
For the Salad:
Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
For the Marinade:
Combine marinade ingredients in a small food processor or blender. Mix until smooth