Honey Mustard Chicken & Potatoes Recipe


  • 4-5 chìcken thìghs bone ìn, skìn on or off
  • Salt and pepper to season
  • 1-1/2 tablespoons garlìc powder
  • 1 tablespoon olìve oìl
  • 1 tablespoon mìnced garlìc
  • 1/4 cup honey
  • 3 tablespoons wholegraìn mustard
  • 2 tablespoons smooth Dìjon mustard
  • 2 tablespoons water
  • 1 pound (500 g) baby red potatoes quartered
  • 8 ounces (250 g) green beans halved (OPTIONAL)
  • 1-2 sprìgs rosemary (OPTIONAL)



  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. ………………

Full Recipe @ cafedelites.com

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