ONE-PAN ROSEMARY-LEMON CHICKEN WITH POTATOES AND VEGGIES

ONE-PAN ROSEMARY-LEMON CHICKEN WITH POTATOES AND VEGGIES
1-2 fryers, cut up and seasoned with salt/red/black pepper
1 lb. mix of small red and yellow potatoes
1 (8-oz.) carton mushrooms, sliced
1 c. chopped onion mix
10-12 boiler onions, peeled
4-6 assorted color mini peppers, sliced
1 1 (6-oz.) carton fresh pico de gallo
Olive oil
½ c. white wine
6-8 small ears of corn
1 (12-oz.) bag fresh broccoli or our favorite green veggie
Rosemary sprigs
2 lemons sliced
SAUCE:
½ c. good quality honey
¼ c. Dijon mustard
¼ c. Creole mustard
1 T. minced garlic
3 rosemary sprigs, removed from stem
1. Season chicken and set aside.
2. In large roasting pan, spray with PAM.
3. Combine the potatoes, mushrooms, chopped onion, boiler onions, mini peppers and pico. Mix well and season with salt and pepper. Drizzle olive oil and mix to coat. Spread evenly in pan.
4. Place seasoned chicken on top of veggie mixture.
5. Nestle the corn around the outer edges.
6. Add the wine to the pan.
7. SAUCE: Mix all the ingredients for the sauce.
8. Spoon sauce all over the chicken.
9. Place a lemon slice over each piece of chicken.
10. Place rosemary sprigs on top.
11. Cover with foil and place in 350 oven.
12. Bake 1 ½ hours. Remove foil and add the broccoli or green veggie of your choice and let cook another 15-20 minutes or until golden.