One Pan, Honey Mustard Chicken and Potatoes

Cook Time: 1 hour


3-4 bone-in chicken breasts or thighs

¾ tablespoon of garlic powder

1 tablespoon of olive oil

1 minced garlic clove

¼ cup of honey

2 ½ tablespoons of wholegrain mustard

1 ½ tablespoons of dijon mustard

¼ cup of water

¾ pound of baby potatoes, quartered

1 sprig of rosemary


Preheat the oven to 400 degrees. Generously season chicken with salt, pepper and garlic powder.

Meanwhile, in a bowl, make the sauce. Combine both mustards, honey, and water, and mix well.

Heat olive oil in a large oven-proof pan, and sear the chicken skin side down until the skin becomes golden and crisp.

Add garlic, rosemary, mustard sauce, and potatoes to the pan and combine all around the chicken. Bring the sauce to a simmer for about 5 minutes and season again with more salt and pepper.

Add the pan to the oven until chicken is cooked through, about 45 minutes.

Finish with olive oil and serve.

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