Honey Mustard Chicken with Vegetables

This is one of those one-dish meals that is so easy to make. Not only is it simple (and CLEAN!), your family will LOVE IT.

Honey Mustard Chicken with Vegetables, serves 4-6

6-8 small, red potatoes, halved

1 large onion, chopped

½ butternut squash, peeled and chopped

4-6 chicken thighs (cook with skin and then remove to eat, if you like)

Salt & Pepper

Fresh Rosemary

1 tbsp olive oil

¼ cup raw local honey

¼ cup Dijon mustard

            Preheat oven to 350. Line casserole dish with vegetables and potatoes, some sprigs of rosemary, mixing them together.  Place thighs skin up on vegetables and salt slightly.

            In medium bowl, mix together honey, mustard and olive oil with a whisk. Pour mixture over top of chicken and vegetables- a little actually goes a long way.

            Bake for 45-55 minutes, until internal temperature reaches 175 or tops of thighs are browned.

1 red container

1 yellow container

1 green container

1 tsp