Tangerine Chicken

I wish I would have taken a picture of tonight's dinner. Joe helped me with some things around the house yesterday, so I had him come over for dinner tonight as a thank you. It was 4:00 and I knew he'd show up around 5:30. Here's what I did.

Juice 4 clementines. Add 1 tablespoon of honey, 1/2 tsp ground rosemary, 1 tsp spicy mustard, and 1 tsp fresh minced garlic with the clementine juice. Put this marinade into a ziploc bag, along with 4 chicken breasts (on the bone with skin for full flavor). Let this marinate for about an hour. While it's marinating, peel and slice 4 carrots into 1/2 inch coins, thickly slice a half sweet yellow onion, and cut about 10 gourmet mini potatoes in half.

Coat bottom of a glass 9x12" baking dish with 2 tablespoons olive oil. Spread veggies out in the dish. Salt and pepper. Place 4 chicken breasts over the veggies. Cover with foil. Bake for 30 minutes at 350. Uncover and continue baking for 20 more minutes or until chicken appears done and veggies are fork tender. Serve with a little of the juices ladeled over the chicken and veggies.

YUM!!