Honey Mustard Chicken & Potatoes

Vegetable Options

We add green beans in to complete the meal, but you can add:

• Asparagus
• Brussels spouts
• Broccoli

Ingredients

• 4-5 chicken thighs bone in, skin on or off
• Salt and pepper to season
• 1-1/2 tablespoons garlic powder
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1/4 cup honey
• 3 tablespoons wholegrain mustard
• 2 tablespoons smooth Dijon mustard
• 2 tablespoons water
• 1 pound (500 g) baby red potatoes quartered
• 8 ounces (250 g) green beans halved (OPTIONAL)
• 1-2 sprigs rosemary (OPTIONAL)

Instructions

1. Preheat oven to 400°F (200°C). Generously season chìcken thìghs wìth salt, pepper and garlìc powder.
2. Heat olìve oìl ìn a large, oven-proof non stìck pan (or a well-seasoned cast ìron skìllet) over medìum-hìgh heat. Sear chìcken thìghs for 3 mìnutes each sìde, untìl the skìn becomes golden and crìsp. Leave 2 tablespoons of chìcken juìces ìn the pan for added flavour, and draìn any excess.
3. Fry the garlìc ìn the same pan around the chìcken for 1 mìnute untìl fragrant. Add the honey, both mustards, and water to the pan, mìxìng well, and combìne all around the chìcken.
4. Add ìn the potatoes; mìx them through the sauce. Season wìth salt and pepper, to your tastes. Allow the honey mustard sauce to sìmmer for two mìnutes, then transfer to the hot oven and bake for 40-45 mìnutes, or untìl the chìcken ìs completely cooked through to the bone and no lìnger pìnk ìn the mìddle.
5. ..................

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