Honey Mustard Chicken & Potatoes (ONE PAN)
User Reviews
4.6
Honey Mustard Chicken & Potatoes (ONE PAN)
Description
Honey Mustard Chicken & Potatoes (ONE PAN) combines bone-in chicken thighs seasoned with garlic powder, salt, and pepper, seared to crisp their skin. The pan sauce, made with honey, wholegrain mustard, Dijon mustard, garlic, and a bit of water, caramelizes and coats the chicken and quartered baby red potatoes. Roasting at 400°F finishes the chicken through and softens the potatoes while allowing the flavors to meld. The dish balances savory and sweet tones with a mild mustard tang, and optional rosemary sprigs can enhance aromatic depth. Adding green beans halfway through baking introduces a fresh vegetable element that cooks in the same sauce for convenience and added nutrition.
The chicken delivers a crispy exterior with a juicy interior, while the potatoes provide a soft and flavorful complement. The one-pan method streamlines cleanup and ensures the ingredients cook together harmoniously. This dish pairs well with simple salads or steamed vegetables for a balanced meal.
For a more vibrant meal, adding green beans after 30 minutes of roasting and returning to the oven for the remaining time is recommended, ensuring the beans stay crisp-tender. Adjust seasoning as needed before roasting. Use an oven-proof pan suitable for both stovetop and oven to carry out the searing and baking steps seamlessly.
Ingredients
- 4-5 chicken thighs bone in, skin on or off
- ¼ teaspoon salt to season
- ¼ teaspoon black pepper to season
- 1-½ tablespoons garlic powder
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ¼ cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons water
- 1 pound red potatoes quartered, baby
- 8 ounces green beans halved - optional
- 1-2 rosemary sprigs - optional
Instructions
- Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
- Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
- Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
- Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
- OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
Notes
- Add green beans after 30 minutes of roasting and mix them with the sauce before returning to the oven to finish cooking.
- Use an oven-proof non-stick or cast iron pan to easily sear chicken and finish cooking in the oven.
- Adjust salt and pepper to taste before roasting to balance sweetness and tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 469mg | 20% |
| Potassium | 948mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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