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.
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
- 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.
- Bake McCain® Red Skin Classic Wedges according to package directions.
- 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.
- Serve chicken with McCain® Red Skin Classic Wedges and Balsamic Brussels Sprouts.
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