Preheat oven to 400 degrees. Pat chicken dry with paper towels. Season chicken with salt and pepper.
Honey Mustard Chicken with Red Potatoes and Beans
You’ll enjoy this easy one-dish dinner that’s cooked in a skillet. It features bone-in chicken thighs, ready to cook frozen veggies and a simple mustard sauce.
Servings and Ingredients
|1 (20-oz.) pkg. Just Bare bone-in chicken thighs (4 ct.)|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|1 tbsp. Gustare Vita olive oil|
|¼ c. water|
|¼ c. Hy-Vee stone ground honey Dijon mustard|
|1 (15-oz.) pkg. Birds Eye Oven Roasters frozen seasoned red potato wedges & onions|
|1 (10.8-oz.) pkg. Hy-Vee frozen fresh steam petite whole green beans|
|Hy-Vee parsley flakes, for garnish|
Things To Grab
- Paper towels
- Large oven-proof skillet
Heat oil in a large oven-proof skillet over medium-high heat. Cook chicken thighs for 6 to 8 minutes or until the skin is crisp and golden, turning halfway through.
Reduce heat to low. Add water and mustard to skillet; mix well. Stir in frozen potatoes and onions. Simmer for 2 minutes.
Transfer skillet to oven. Bake, uncovered, for 20 minutes. Stir in frozen green beans. Bake for 5 to 10 minutes more or until the chicken reaches 165 degrees and the beans are tender.
Garnish with parsley flakes, if desired.
380 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 115mg
- Sodium: 910mg
- Total Carbohydrates: 27g
- Protein: 21g
Vitamin D 0%