Honey and Mustard Chicken With Potatoes. Baked Honey Mustard Chicken with OPTIONAL potatoes and green beans is a a no-fuss, one-pan-meal! The chicken breasts emerge outrageously juicy from a quick brine and then are slathered in a spice rub and smothered in the BEST honey mustard sauce - no boring. A honey and mustard coating flavors succulent boneless, skinless chicken thighs.
I have got to eat that." That just happened when I passed this recipe for honey-mustard chicken and potatoes, a dish with an ordinary-sounding name and an extraordinary-looking finished product, with golden-brown chicken.
Spatchcocked chicken takes far less cooking time than a regular roast, so this honey mustard chicken can be ready in no time.
Drain the cooked potatoes well and then mash well with a masher.
You can cook Honey and Mustard Chicken With Potatoes using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Honey and Mustard Chicken With Potatoes
- Prepare 8 of chicken thighs with skin.
- Prepare 1 tbsp of Coleman's mustard.
- You need 1 of heaped tbsp wholegrain mustard.
- You need 2 tbsp of honey.
- Prepare 4 of garlic cloves.
- Prepare of Juice of one lemon.
- Prepare of Salt to taste.
- You need of Ground black pepper to taste.
- You need 8-10 of medium potatoes, peeled and cut in half.
- You need 200 g of fresh spinach (approx).
- Prepare 1 of drizzle of olive oil.
- You need 6-8 of small onions, peeled and whole.
This easy chicken dinner—complete with sides and sauce—pulls together in minutes before being finished off in the oven. There's a honey-mustard chicken dish that everyone in my family loves. And when I say family, I don't just mean my kids. (Or yellow potatoes. Anything with thin skin will work just fine.) Mine were regular potatoes so I cut them into eight pieces each and poured on a couple of tablespoons of the marinade.
Honey and Mustard Chicken With Potatoes instructions
- 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..
Add the cream, honey mustard, chicken broth and thyme to the pan. Season with a pinch of salt and freshly ground pepper and cook a minute further. Your honey mustard chicken looks way delicious and I love the bacon fat cooking the potatoes, so flavorful. This baked Honey Mustard Chicken is one of those dishes that is easy enough for midweek but fancy enough for company. Baked chicken thighs and potatoes get a delicious makeover with a honey mustard sauce and caramelized onions.
