Honey Mustard Chicken and Red Skin Wedges
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Honey Mustard Chicken and Red Skin Wedges

​​Wondering what to cook for the holidays or your next get-together? Honey Mustard Chicken with McCain® Red Skin Classic Wedges is a simple, stress-free crowd pleaser.


Preparation Time:
Cooking Time:
Servings: 4
Red Skin Wedges

Product Used:

Red Skin Wedges



1/4 cup olive oil

2 tbsp Dijon mustard

1 tbsp finely chopped fresh rosemary

4 tsp honey

1 tsp lemon juice

4 bone-in chicken thighs (about 1 1/4 lb/625 g)

1/2 tsp each salt and pepper

1 bag (650 g) McCain® Red Skin Classic Wedges

Balsamic Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved lengthwise through stems

2 tbsp prepared balsamic glaze


  1. Preheat oven to 450˚F (230˚C). Stir together 1 tbsp (15 mL) of the oil, mustard, rosemary, honey and lemon juice; toss with chicken. Season with half of the salt and pepper. Arrange in single layer on foil-lined baking sheet. Bake for 20 to 25 minutes or until juices runs clear and chicken is no longer pink inside. 
  2. Bake McCain® Red Skin Classic Wedges according to package directions.
  3. Balsamic Brussels Sprouts: Meanwhile, in a large skillet, heat remaining oil over medium-high heat; cook Brussels sprouts and remaining salt and pepper, stirring occasionally, for 10 minutes or until golden brown and tender. Drizzle with balsamic glaze; sauté for 1 or 2 minutes, or until Brussels sprouts are coated.
  4. Serve chicken with McCain® Red Skin Classic Wedges and Balsamic Brussels Sprouts.
  5. Just add friends!™

Discover more flavours

​​​​​​​​​​​​​These extra crispy wedges are a warm snack that’s meant to be shared. They are perfect for dipping, but then again, they might be better on their own. Serve them on game night and you just might be the MVP.​
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