Honey Mustard And Rosemary Chicken And Potatoes Recipes

HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)

Steps:

• 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.

EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE

Steps:

• Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
• Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

HONEY-MUSTARD AND ROSEMARY CHICKEN AND POTATOES

Steps:

• Preheat oven to 390F
• In an oven-safe skillet, cook the onions in a couple of tablespoons of olive oil over medium-high heat on the stove until softened and starting to brown, about 10 min.
• Take off the heat and arrange your potato slices on top in an even layer. Drizzle with olive oil and sprinkle with salt & pepper. Cover loosely with foil and bake in the oven for 15-20 minutes, until softened.
• Meanwhile, mix all the sauce ingredients together in a bowl or jar . Taste and adjust according to your preference; if you like more acidity add more lemon, more sweetness add more honey etc.
• Take the pan out of the oven and arrange your raw chicken on top of the potatoes in an even layer. Pour the prepared sauce on top, making sure everything is coated. Throw a few sprigs of rosemary around the chicken, cover again with foil and bake for 20 minutes.
• After 20 minutes, remove the foil and turn on your oven's broiler on high and bake for a further 15 minutes until nicely browned. Serve immediately.

HONEY MUSTARD ROSEMARY CHICKEN

Steps:

• Preheat oven to 400.
• Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
• Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
• Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
• Remove chicken from skillet and set aside.
• Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
• Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
• Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
• Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
• Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
• Remove from oven, garnish with rosemary sprigs and serve.

MUSTARD CHICKEN THIGHS WITH ROSEMARY POTATOES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.
• Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.
• Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices.

HONEY-MUSTARD ROASTED CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
• In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
• Bake at 425 for 30 minutes.
• Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
• Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.