Easy, Delicious and Healthy Meal Ideas || Must Try Cozy Fall Recipes
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Recipes in this Video
2 recipes
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/4 cup honey
- ●1/4 cup Dijon mustard
- ●2 tbsp olive oil
- ●1 tbsp apple cider vinegar
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, black pepper, and paprika until well combined.
- 3Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they are well coated.
- 4Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 5After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 6Baste the chicken with the glaze from the baking dish halfway through the uncovered baking time for extra flavor.
- 7Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
- 8Serve the chicken with the remaining glaze drizzled on top.
Equipment
baking dishwhiskmeasuring cupsmeasuring spoonsaluminum foil
Ingredients
- ●3 lbs beef roast
- ●1/2 cup balsamic vinegar
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●2 tsp dried rosemary
- ●2 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup beef broth
- ●2 medium onions, quartered
- ●4 carrots, cut into chunks
- ●2 cups baby potatoes, halved
Instructions
- 1Preheat the oven to 325°F (165°C).
- 2In a small bowl, mix together balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
- 3Place the beef roast in a large resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- 4In a large roasting pan, arrange the quartered onions, carrots, and halved baby potatoes.
- 5Remove the beef roast from the marinade and place it on top of the vegetables in the roasting pan. Pour the beef broth around the roast.
- 6Cover the roasting pan with aluminum foil and place it in the preheated oven.
- 7Roast for about 2 to 2.5 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, or longer for desired doneness.
- 8Remove the foil during the last 30 minutes of cooking to allow the roast to brown.
- 9Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- 10Serve the sliced beef with the roasted vegetables and drizzled with the pan juices.
Equipment
roasting panaluminum foilresealable bag or shallow dishsmall bowl
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