Mustardy Rosemary Chicken and Potatoes
Ingredients
- 2 onions, chopped
- 3 russet potatoes, cut into thin wedges
- 4 Tbsp olive oil, divided
- 2 lb boneless, skinless chicken breasts
- 5 Tbsp whole-grain mustard
- 2 Tbsp fresh lemon juice
- 3 Tbsp honey
- 2 Tbsp minced fresh rosemary
- 3 cloves garlic, minced
- 1 head broccoli, cut into florets
Instructions
- Preheat oven to 425°F. Spread onions on a large, lightly greased rimmed baking sheet. Top with potato wedges and drizzle with 2 Tbsp oil; season lightly with salt and pepper. Bake 20 minutes.
- Cut chicken in half crosswise; pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Carefully arrange chicken over potatoes.
- Whisk together 2 Tbsp oil, mustard, lemon juice, honey, rosemary, and garlic; drizzle over chicken. Season lightly with salt and pepper.
- Bake 10 minutes; add broccoli, and bake 10 minutes longer or until chicken is done and potatoes are tender.
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