One Pan Chicken And Potatoes with Honey Mustard Marinade
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Course
Main Course
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Cuisine
American
One Pan Chicken And Potatoes with Honey Mustard Marinade
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This one pan chicken and potatoes with honey mustard marinade is absolutely packed with flavor! Chicken leg quarters cooked with potatoes and shallots until juicy and tender. This easy chicken and potato recipe is sure to become a family favorite.
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Ingredients
Honey Mustard Marinade
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp thyme fresh
- 1 tsp parsley dried
- 1 tsp salt
- 1 tsp garlic granules
- 1/2 tsp red pepper flakes or paprika, sweet
- 1/2 tsp black pepper freshly ground
You will also need
- 4 chicken leg quarters or bone-in and skin-on chicken thighs
- 1 ½ tsp salt flakes
- 1 tsp sweet red pepper flakes or paprika
- ½ tsp black pepper freshly ground
- 2 tbsp olive oil
- 1 tbsp butter
- 16 golden potato halved or quartered, small
- ¼ cup white wine 60 ml, or dry Marsala, optional
- 1 cup chicken broth or you can use a stockpot / stock cube, 250 ml
- 4 shallot roughly chopped
- thyme to garnish, fresh
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Preheat the oven to 180°C (350°F) while you prep the ingredients so it has time to come to temperature.
- Combine all the ingredients for the marinade in small bowl.
- Pat the chicken dry and season with salt, pepper and red pepper flakes on both sides.
- Heat the butter and oil in your cast iron pan and sear the chicken over medium-high heat for about 5 minutes per side, or until the skin is golden. Set the chicken aside on a plate.
- Add the potatoes to the hot pan and sprinkle with the remaining seasoning mix. Cook, stirring, for a few minutes then add the wine and cook it down.
- Pour in the chicken broth and bring to a simmer. Add the chicken back into the pan, nestled between or over the potatoes. Add the chopped shallots and drizzle the marinade over the whole pan. Cover and transfer to the oven for 40 minutes.
- Turn the oven temperature up to 200°C (400°F). Uncover the pan and cook for a further 10-15 minutes, or until the chicken is beautifully browned and the potatoes are soft with slightly crisp edges.
- Sprinkle with fresh thyme and check the seasoning.
- Serve the chicken and potatoes with some of the cooking juices – absolutely delicious!
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