1/2 lb small red potatoes (larger ones cut in half)
6 shallots, halved
1 tbsp. extra virgin olive oil
1/2 tsp. dried rosemary
1/2t. salt
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. Dijon mustard
4 chicken legs and thighs

Preheat oven to 450°F. Line bottom and sides of a 9x13-inch baking pan with heavy-duty foil.

In baking pan, toss potatoes and shallots with oil, rosemary and salt. Roast for 15-20 minutes.

In a small bowl, combine soy sauce, honey, and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish. Place chicken on rack. Brush with soy sauce mixture and roast until an instant-read thermometer registers 165°F when stuck into thickest part of thigh, about 35 minutes. (Check after 20 minutes; if skin is browning too quickly tent with foil.)

Let rest 5 minutes after removing from oven. Serve chicken with potatoes.

4 servings.

CAL 394 FAT 18g SATURATED FAT 5g CHOL 79mg FIBER 3g PROTEIN 21G CARBO 38g SODIUM 692mg

Submitted by: Karen LaValley