Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, honey and mustard chicken with potatoes. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Honey Mustard Chicken & Potatoes (ONE PAN) Honey Mustard Chicken & Potatoes is all made in one pan! Juicy, succulent chicken pieces are cooked in the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal! PRINTSAVEgo to your favorites Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended.
Honey and Mustard Chicken With Potatoes is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Honey and Mustard Chicken With Potatoes is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook honey and mustard chicken with potatoes using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Honey and Mustard Chicken With Potatoes:
- Get 8 chicken thighs with skin
- Prepare 1 tbsp Coleman's mustard
- Get 1 heaped tbsp wholegrain mustard
- Make ready 2 tbsp honey
- Make ready 4 garlic cloves
- Get Juice of one lemon
- Make ready Salt to taste
- Get Ground black pepper to taste
- Take 8-10 medium potatoes, peeled and cut in half
- Get 200 g fresh spinach (approx)
- Prepare 1 drizzle of olive oil
- Prepare 6-8 small onions, peeled and whole
Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely. Add potatoes to the pan and spritz with olive oil spray. Cook's Notes for Honey Mustard Chicken with Potatoes and Bacon.
Instructions to make Honey and Mustard Chicken With Potatoes:
- In a small bowl mix the garlic, lemon juice, Coleman's and wholegrain mustard aswell as salt and pepper.
- Mix the mustard marinade with the chicken and place in fridge for 2-4 hours.
- Preheat the oven to 200c. Place chicken in an oven proof tray big enough to fit the potatoes aswell.
- Coat the potatoes in olive oil and season with a pinch of salt and pepper. Add to the tray around the chicken. Add the onions evenly spread out in the tray.
- Transfer to the oven and roast for 45 minutes or until vegetables and chicken are fully cooked through.
- About 10 minutes before add the spinach. I like it really wilted so if you want some crunch left in it, reduce its cooking time.
- Serve immediately with side. I served mine with some crispy green salad.
You can use any kind of chicken here. The only thing that will change is the cooking time (both stove-top and in the oven). For boneless chicken (thighs or breasts), simply sear lightly on the stove-top, then transfer to the oven as written, but adjust the cooking time to probably. Combine the mustard, honey, vinegar, and chopped rosemary- test for taste and adjust to your preference. If it seems really tangy, don't worry it mellows some in the oven.
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