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A Hole-In-One Sunday Dinner

23 October 2011
Quick & Easy Sunday Meal


Honey-Mustard Chicken

Oven-Fried Potatoes

Sauteed Green Beans


Honey-Mustard Chicken

(Recipe from Easy Everyday Cooking)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves 4


1/3 cup Dijon mustard

1/3 cup honey

2 TBS chopped fresh dill or 1 TBS dried dill

1 tsp freshly grated orange peel

1 (2 1/2-lb) chicken, quartered

Honey-Mustard Chicken

Make Ahead: Make the honey-mustard sauce ahead of time as directed in step 1. Keep refrigerated until ready to use. Store in an airtight container for up to a week.


1. Preheat oven to 400 degrees Fahrenheit. Combine mustard and honey in a small bowl. Stir in dill and orange peel.

2. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.

3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.

4. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

Notes: Make measuring honey easier by spraying the measuring cup with vegetable cooking spray. The honey will not stick to the cup.

Oven-Fried Potatoes

(Recipe from Southern Living Cookbook)

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves 4-6


3 medium russet potatoes

1/4 cup vegetable oil

1 TBS grated Parmesan cheese

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp pepper

Make Ahead: Cut up the potatoes ahead of time as in step 1 below. Place them in a large bowl and cover them with water. Refrigerate until needed, but no more than a few hours.


1. Wash potatoes well, and cut each into 1/8 wedges. Place wedges, slightly overlapping, in a single layer in a 13 x 9 x 2 inch pan.

2. Combine the remaining ingredients. Brush potatoes, with half of oil mixture. Bake, uncovered, at 375 degrees Fahrenheit for 45 minutes, basting occasionally with remaining oil mixture.


  • When cooking chicken and potatoes in the same oven, cook both at 400 degrees for 30 minutes. Remove chicken when juices run clear and keep monitoring potatoes until golden brown.
  • You may need more oil mixture than the recipe calls for.

Sauteed Green Beans

(Consider steamed green beans for a lower-fat alternative)

1 10-0z bag frozen green beans or fresh green beans, prepared by snapping off both ends

1 1/2 TBS butter

In saucepan over medium heat sautee green beans until tender, stirring occasionally.

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