Ingredients Jump to Instructions ↓

  1. 6 bone-in, skin-on chicken breasts

  2. 1/2 cup honey mustard salad dressing

  3. 1 teaspoon dried thyme leaves

  4. 4 cloves garlic, minced

  5. 1/4 cup mayonnaise

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 2 onions, chopped

  9. 1 cup sliced baby turnips

  10. 1 package baby carrots, sliced in half

  11. 1 pound small red potatoes, cubed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Place chicken breasts in a 9x13" roasting pan. In medium bowl combine salad dressing, thyme leaves, garlic, mayonnaise, salt, and pepper and mix well. Pour over chicken in pan; arrange diced and sliced vegetables around chicken. Bake, uncovered, at 350 degrees F for 55-65 minutes until chicken is tender and thoroughly cooked, and vegetables are tender. Be sure that you only use baby vegetables, and slice or chop them so they cook in the time the chicken cooks.


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