Honey-Mustard Roasted Chicken With Sweet Potatoes

1. 1

   Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.

2. 2

   In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.

3. 3

   Bake at 425 for 30 minutes.

4. 4

   Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.

5. 5

   Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.