Honey-Mustard Chicken and Potatoes

Everything for this meal cooks in the oven at the same time.  If you'd like to add something green, steamed fresh green beans make a delicious accompaniment.
 

1 1/2 lbs small red potatoes, each cut into quarters

1 jumbo onion, cut into 8 wedges

6 tsp olive oil

3/4 tsp s alt

1/4 tsp coarsely ground black pepper

4 medium boneless skinless chicken breasts

2 Tbsp honey mustard

Preheat your oven to 450 degrees.  On a sheet pan toss potatoes and onion with 4 tsp oil, salt and pepper.  Place pan on middle rack and roast 25 minutes.

Meanwhile, place chicken breasts on a plate.  Coat chicken with 1 tsp oil.  In cup, mix remaining 1 tsp oil with honey mustard; set aside.

After potatoes and onions have roasted for 25 minutes, remove pan from the oven and carefully turn pieces with metal spatula.  Place the chicken on the sheet pan and return to the oven.

After chicken has baked 10 minutes, remove from the oven; brush with honey mustard mixture.  Bake chicken and potatoes and onions 12 - 15 minutes longer, until juices run clear when thickest part of chicken is pierced with a knife and potatoes and onions are golden and tender.  

Such a hearty and comforting dinner!