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Categories:Viewed: 35 - Published at: 6 years ago
Ingredients
- 4 bone-in chicken leg quarters
- 2 medium sweet potatoes, cut into 1 inch pieces
- 4 small frozen corn on the cob
- 3/4 cup honey mustard dressing
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon salt
- 2 cups frozen green beans
Method
- Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
- In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
- Bake at 425 for 30 minutes.
- Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
- Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.
