One Pan Honey Mustard Chicken and Vegetables

Name: One Pan Honey Mustard Chicken and Vegetables
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 package; 1 T. olive oil; 1 tsp. garlic powder; kosher salt; freshly ground black pepper; 2 large cloves garlic; ¼ c. finely chopped yellow onion; ¼ c. honey; 2 T. apple cider vinegar; 2 T. Dijon mustard; 1 T. Stone ground mustard; 1 T. yellow prepared mustard; ½ tsp. sweet or mild curry powder; ⅛ tsp. cayenne pepper; 1 lb. baby red potatoes; 6 oz. green beans; fresh parsley

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 servings
Calories
481 kcal
Course
Dinner
Cuisine
American, Vegetarian

One Pan Honey Mustard Chicken and Vegetables

Iris Warren

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A rich honey mustard sauce nestles in with potatoes, greens beans, and crispy-skinned chicken for a complete meal, all cooked in one skillet.

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Ingredients

Servings

1 package 1.5 lbs. Gold'n Plump® Chicken Drumsticks
1 T. olive oil plus a bit more for brushing drumsticks
1 tsp. garlic powder
kosher salt
freshly ground black pepper
2 large cloves garlic minced
¼ c. finely chopped yellow onion
¼ c. honey
2 T. apple cider vinegar
2 T. Dijon mustard
1 T. Stone ground mustard
1 T. yellow prepared mustard
½ tsp. sweet or mild curry powder
⅛ tsp. cayenne pepper omit if you don't like heat
1 lb. baby red potatoes cut into 3/4" pieces
6 oz. green beans trimmed and cut in half
fresh parsley minced

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Instructions

Preheat oven to 400° F.
Brush drumsticks very lightly with olive oil, and then season with garlic powder and a generous sprinkling of kosher salt and freshly ground black pepper. In a 12" cast iron skillet over medium-high to medium heat, warm the tablespoon of olive oil. Once oil is shimmering, add drumsticks. Sear 2 to 3 minutes per side, until skin is golden and crispy. Remove drumsticks to a plate.
Using same skillet, turn heat down to medium. If skillet is fairly dry, add a bit more olive oil. Add garlic and onion, and stir to combine. Sauté until fragrant, about 2 to 3 minutes, stirring occasionally.
Add honey, apple cider vinegar, Dijon mustard, stone ground mustard, yellow prepared mustard, sweet curry powder, and cayenne pepper. Stir to combine and turn heat up to medium-high. Once mixture starts to bubble, fold in potatoes. Sprinkle a bit more salt and pepper over it all. Then nestle the drumsticks into the potatoes and sauce, leaving the chicken skin exposed (do not cover in sauce).
Transfer skillet to hot oven and bake for 30 minutes. Remove skillet from oven and add in the green beans, snuggling them into the sauce. Return skillet to oven and bake for 20 minutes more, or until chicken is completely cooked through and potatoes are fork-tender. Serve hot.