Roasted Honey-Mustard Chicken & Vegetables

• 1/4 cup Land O Lakes Butter
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarse ground pepper
• 4 bone-in split chicken breasts, skin removed
• 1 1/2 pounds small new red potatoes, halved
• 1 red bell pepper, cut into 1/2-inch strips
• 1 medium onion, cut into 8 wedges
• 1/2 cup honey mustard
• 2 tablespoons lemon juice

1. Heat oven to 375F.
2. Combine 1/4 cup butter, salt, garlic powder and pepper in bowl.
3. Place chicken breasts into ungreased 15x10x1-inch baking pan; brush with butter mixture.
4. Add potatoes, bell pepper and onion to remaining butter mixture; toss lightly to coat.
5. Place vegetables around chicken in baking pan.
6. Bake 40 minutes.
7. Increase oven temperature to 425F.
8. Combine all glaze ingredients in bowl; drizzle over chicken and vegetables.
9. Continue baking 20-30 minutes or until chicken is no longer pink and potatoes are tender.

butter, salt, garlic, coarse ground pepper, chicken breasts, new red potatoes, red bell pepper, onion, honey mustard, lemon juice

Taken from www.landolakes.com/recipe/911/roasted-honey-mustard-chicken-vegetables (may not work)