Tag: Carrots

French Chicken Stew (Coq au Vin)

French Chicken Stew (Coq au Vin)

This past fall I finally tried my hand at making French Chicken Stew, otherwise known by some as Coq au Vin. Coq au Vin was first made popular by Julia Child in her cookbook, Mastering the Art of French Cooking.

Ranch Veggie Bars

Ranch Veggie Bars

These Ranch Veggie Bars are so yummy, packed with fresh vegetables and a layer of ranch-flavored cream cheese. I like serving this at brunches or even tea parties, and they go over very well with our guests. Our daughters always look forward to eating them.

Orange Carrot Gelatin Salad

Orange Carrot Gelatin Salad

Orange Carrot Gelatin Salad is a tried-and-true recipe we enjoy a family gatherings that’s perfect for picnics and barbecues, but also for a Thanksgiving dinner. Filled with juicy pineapple and mandarin oranges with shredded carrots surrounding it in an encasement of orange gelatin, it’s certain to please kids of all ages! Continue reading Orange Carrot Gelatin Salad

Cottage Skillet Pie with Stout

Cottage Skillet Pie with Stout

This Cottage Skillet Pie with Stout is a wonderful dish that is rich and savory…and easy to make as a one-pot meal. It’s especially nice when you have leftover mashed potatoes in the fridge.

Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry is a fast and easy meal, perfect for a weeknight dinner. Tender chunks of chicken, pineapple, bell peppers, and onion, all served up in a sweet, savory sauce over rice. Great with egg drop soup or egg rolls.

Honey-Mustard Pan Roasted Chicken

Honey-Mustard Pan Roasted Chicken

Honey-Mustard Pan Roasted Chicken with Potatoes is so easy to make. Perfect for a weeknight dinner for your family.

In the last few years, Sheet Pan Dinners have become all the rave. Almost every food magazine and/or food blogger has posted about them.

Once I tried one of the recipes, I became a fan. They are so easy to put together. Hardly any clean-up. And they are wonderfully delicious!

Simply pair your favorite meat (Chicken, Beef, Kielbasa, Shrimp,etc.) with your favorite fresh vegetables that are in season. Mix them in oil with your favorite spices and herbs. Then bake. Voila! Dinner is done!

Want easy clean-up? Line your baking pan with tinfoil. Then just wad it up and toss it in the trash! No baked-on mess to fight. You could also use a silicone baking mat if you prefer. But you’ll have to clean that up. I prefer the tinfoil.

This recipe for Honey-Mustard Pan Roasted Chicken with Potatoes focuses on root vegetables and a delicious honey-mustard sauce that you drizzle on it at the end of the baking period. I’ve also made this with sweet potatoes. The vegetables bake up so tender.

And I prefer chicken thighs for this recipe rather than chicken tenders or breast. They turn out so juicy and delicious.

See more Quick and Easy Dinners Here.

Honey-Mustard Pan Roasted Chicken

Honey-Mustard Pan Roasted Chicken

Here's an easy weeknight dinner to make for your family.
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Baked Dishes, Chicken/Poultry Dishes, Sheet Pan Dinner, Vegetables, Weeknight Dinners
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients  

  • 2 pounds Yukon Gold potatoes scrubbed and quartered
  • 1 pound carrots peeled and sliced
  • 1 medium sweet onion sliced
  • 2 tablespoons Extra-Virgin olive oil
  • 1 tablespoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 pieces skinless boneless chicken thighs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon whole grain mustard
  • 1 tablespoon brown sugar

Instructions

  • Preheat oven to 425 degrees. In a large bowl, toss together potatoes, carrots, onion, oil, thyme, salt and pepper. Line a baking sheet with tinfoil and spread out the vegetables onto the pan. Roast vegetables on pan for 15 minutes.
  • Place chicken in a single layer over vegetables. Season with salt and pepper as desired. Roast for another 15 minutes.
  • In a medium bowl, whisk together Dijon mustard, soy sauce, honey, whole-grain mustard, and brown sugar. Drizzle over chicken and vegetables. Roast for another 25 minutes until chicken is cooked (165 degrees) and vegetables are tender and golden brown. Serves 4-6.
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Hamburger Cabbage Skillet

Hamburger Cabbage Skillet

Hamburger Cabbage Skillet is an easy, one-pot dish to serve your family on a busy weeknight or when you just don’t feel like doing much in the kitchen.

Swiss Steak

Swiss Steak

Swiss Steak is an old-fashioned recipe that will have your taste buds tingling.

Chicken Pot Pie

Chicken Pot Pie

I enjoy making Chicken Pot Pie during cooler weather. Our family loves it. Perfect Comfort Food. Tender, flaky crust. Juicy chunks of chicken. Potatoes, carrots, and peas in a succulent gravy. So good. Continue reading Chicken Pot Pie

Granny’s Macaroni Salad

Granny’s Macaroni Salad

Every family probably has a Macaroni Salad recipe. And if not, you can always buy some at your grocery store deli. Our recipe comes from my husband’s side of the family. Granny’s Macaroni Salad was one of the first recipes I nabbed from her.