Baked Honey Mustard Chicken and Sweet Potatoes
- 6 boneless skinless chicken breasts
- 1-2 sweet potatoes, cut into 1" cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup creamy honey mustard salad dressing (Or you can make your own honey mustard dressing...I've done both and it turns out great either way)
- 1 tsp. dried tarragon leaves
Preheat oven to 425 degrees F. Place chicken, sweet potatoes, and onion in 13x9" pan or a jelly roll pan. Combine garlic, salad dressing, and dried tarragon and brush half of this mixture over chicken and vegetables. Roast at 425 degrees F for 20 minutes. Remove pan from oven, stir food. Brush remaining honey mustard mixture over chicken and vegetables. Bake for 20 more minutes until chicken is done/no longer pink and potatoes are tender. Depending on the size of your chicken you may need to cook it a bit longer!
Its pretty amazing and I hope if you try it that you enjoy it as much as we do!!!