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–+ servings

Honey Mustard Chicken and Potatoes

Angelina
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Servings 4 servings
Calories 410 kcal

Ingredients 

  • 1 tbsp olive oil
  • 2 medium onions thinly sliced
  • 1 1/2 lbs medium red potatoes quartered
  • 1 tsp dried rosemary
  • salt and pepper
  • 1 lb boneless skinless chicken thighs 4
  • 1 tbsp whole grain mustard
  • 3-4 fresh rosemary sprigsSauce
  • juice from 1 lemon
  • 2 tbsp Dijon mustard
  • 2 tbsp whole grain mustard
  • 2 tbsp honey
  • 2 cloves garlic pressed
  • 2 tbsp chicken broth
  • 1/2 cup white cooking wine
  • 4-8 dashes Tabasco sauce
  • salt and pepper

Instructions 

  • Preheat oven to 400ºF.
  • Heat olive oil in a large cast iron skillet (or oven safe skillet), over low heat. Slowly cook onions until caramelized, stirring occasionally, about 10-12 minutes.
  • Remove skillet from heat and add the potatoes. Sprinkle with dried rosemary, salt and pepper and toss to combine.
  • Bake for 20 minutes.
  • While potatoes are baking, coat chicken with stone mustard and set aside.
  • To make the sauce, mix all the sauce ingredients except the wine in a bowl. Taste and adjust accordingly. Then add in the wine.
  • Remove pan from oven after 20 minutes and arrange chicken over potatoes. Pour prepared sauce on top, making sure everything is coated. Top with rosemary sprigs.
  • Cover with foil and bake for 25-30 minutes. After 25-30 minutes, remove foil and broil for 10 minutes or until a nice brown color forms.
  • Remove from oven and serve immediately.

Nutrition

Serving: 1/4Calories: 410kcalCarbohydrates: 50gProtein: 27gFat: 8gSaturated Fat: 2gCholesterol: 105mgSodium: 410mgFiber: 5gSugar: 12g
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